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Colombia – El Paraïso – Thermal Shock Washing

We have the most amazing limited edition coffee from Colombia! This coffee is processed by experimental processor Diego Bermudez and comes from the family farm El Paraïso.

Diego has his own secret techniques and therefore the processing of this coffee is experimental with an Anaerobic Lactic Fermentation and Thermal Shock Washing. An anaerobic fermentation means a coffee ferments without oxygen, in closed off tanks where build up pressure can escape through valves. Diego adds a lactic acid to this fermentation. making sure less alcohol is created so the coffee will have a less boozy flavour.

After the fermentation, Diego used his own Thermal Shock technique during which he first washes the coffee with warm water (40 degrees celsius) and then with cold water (12 degrees celsius). This makes sure the spectacular developed flavours and aromas are transferred and fixed to the coffee.

So, it is an extremely cool coffee, which we feel lucky to have in our assortment. Want to read even more about this coffee? You can read about it in our blogpost!

Cupping notes: Pineapple, blueberry, tropical, juicy, candy, complex

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Notes: Pineapple, blueberry, tropical, candy, juicy, complex
Farmer: Diego Bermudez
Variety: Castillo
Region: Los Arados Village, Piendamo Municipality, Cauca Department
Processing: Anaerobic lactic fermentation with a thermal shock washing
Processing station: Finca el Paraïso
Harvest: 2020
Altitude: 1950m
Mouthfeel: Medium body

Filter: Start 4 days after roast

Brew within six weeks of roasting

Weight 0,2 kg

200 grams


Beans, V60, Aeropress, Chemex, French Press, Quick filter


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