COLUMBIA EL PARAISO LYCHEE
COLUMBIA EL PARAISO LYCHEE
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Abstract
Abstract
Recipe
Recipe
Cástillo
Finca El Paraíso moves at the edge of innovation. A name that has quietly redefined expectation in specialty coffee. In 2015 and 2016 they introduced thermal shock processing. A method that shifted the industry and revealed flavours vivid and unexpected. Through Falcon Coffee this work now arrives to us. Part of our latest selection.
At the core of this lot is Castillo. A varietal developed for yield and resistance. Built for strength yet often carrying a heavier profile with less complexity. At Finca El Paraíso this perception changes. Through progressive fermentation the structure opens. Flavours extend beyond what Castillo was known for.
This lot known as Lychee Coffee follows a precise path. After depulping the mucilage and pulp are cultivated into a medium for fermentation. The coffee rests in pressurised tanks for thirty six hours. The process is then halted through thermal shock. Drying takes place in dehumidified conditions. The coffee is stabilised in cool storage. Each step controlled. Each stage intentional.
The latest harvest shows clarity. On hand brew it opens with sweet crisp notes of fuji apple and buah bidara. Lychee and soursop move together with a clean vibrant sweetness. On espresso the profile deepens. Pink grapefruit appears with a candy like tone. The finish carries a mandarin peel character. Sweet with a gentle tang. With milk the texture turns buttery. Hazelnut becomes more present. A touch of cacao powder grounds the cup back to its Castillo origin.
The Producer
El Paraíso Farm, located in Piendamó, Cauca, Colombia, is widely recognised as a leader in contemporary specialty coffee. Owned and operated by Diego Samuel Bermúdez Tapia, the farm sits at elevations of 1,900–2,050 meters above sea level and is known for its highly controlled, innovation-driven approach. Coming from a coffee-growing lineage, Diego applies a scientific methodology to production, emphasising precision, data tracking, and consistent flavour clarity.
The farm is particularly noted for its advanced processing techniques, including anaerobic fermentation, thermal shock treatments, and carefully managed drying protocols. Each stage is monitored with close attention to variables such as temperature, pH, and fermentation time, ensuring repeatability and refinement in the cup. El Paraíso cultivates a broad range of varieties such as Castillo, Caturra, Bourbon, Tabi, Pink Bourbon, and Geisha with processing methods tailored to express the distinct character of each cultivar.
Under Diego Bermúdez’s direction, El Paraíso coffees have gained strong international recognition through competitions, auctions, and premium roaster releases. Today, the farm stands as a benchmark for modern Colombian processing, representing a new wave of producers who integrate science, innovation, and traceability to consistently deliver distinctive, competition-level coffees to the global specialty market.
