With this incredibly juicy and distinctive decaf, we were awarded Decaf of the Year in April 2026.

This coffee comes from Finca El Paraíso, one of the most talked-about farms in Cauca—known for pushing processing far beyond traditional boundaries. Led by Diego Samuel Bermúdez, the farm has built a reputation for approaching coffee with a scientific, almost laboratory-level precision. While many producers focus primarily on terroir and variety, El Paraíso is defined by its mastery of process.

Here, fermentation is never left to chance. Every variable is controlled: temperature, time, oxygen levels, and the careful use of selected yeast and bacteria cultures, alongside precise monitoring of pH and sugar content (Brix).

For this Red Plum lot, the process begins with the harvest of overripe cherries. At this stage, the pulp is rich in tannins, polyphenols, esters, and other compounds that, through extended contact with the seed, intensify the development of deep red fruit characteristics.

The cherries are then transferred to fermentation tanks, where they undergo a 36-hour anaerobic fermentation submerged in water. After this stage, the coffee is pulped and demucilaginated. The removed mucilage and pulp are not discarded—they are used to cultivate specific microorganisms in a controlled environment, creating a culture medium rich in aromatic precursors.

This culture medium is reintroduced to the coffee during a second fermentation phase of 12 hours, allowing these precursors to bind more effectively to the beans under controlled pressure.

Finally, a thermal shock is applied—stabilizing and locking in the aromatic compounds, while preparing the coffee for a clean and controlled drying phase.