Modern Coffee
Finca El Paraíso is one of Colombia’s most celebrated innovators, a name that has redefined expectations in the specialty coffee world. Their breakthrough came in 2015 and 2016 with the introduction of thermal shock processing, a method that stunned the industry and unveiled flavors both explosive and exotic. Through our partners at Falcon Coffee, we are now able to share their pioneering work as part of our latest selection.
At the core of this lot is Castillo, a varietal created under a national project to secure higher yields and disease resistance. Though it was designed for resilience, Castillo often carried the weight of its robusta lineage, showing less complexity and heavier flavor. Finca El Paraíso has rewritten this perception, pushing the varietal into new territory with progressive fermentation techniques that unlock flavours far beyond its reputation.
This lot, known as Lychee Coffee, owes its character to an intricate yeast fermentation process. After depulping, the mucilage and pulp are cultivated into a culture medium that feeds the next fermentation stage. The coffee is then placed in pressurized tanks for thirty six hours before the process is halted with thermal shock, dried in dehumidifiers and stabilized in cool storage. The precision of each step reveals a coffee that is as daring as it is meticulous.
The cup itself is extraordinary. On filter, Lychee shines with notes of peach, strawberry tea and green pear, layered with the sweetness of lychee cordial and yogurt parfait. As espresso, the profile shifts toward bright complexity, carrying flavours of lingonberry and strawberry juice with remarkable depth. With milk, the coffee softens into a gentle tropical creaminess, reminiscent of mango milk and yellow watermelon. Lychee Coffee is a sensory journey wild, vivid and unforgettable.
