Familia Bermudez - Lychee Peach

MEET THE PRODUCER | Finca El Paraíso needs no introduction in specialty coffee circles. What began as a small family farm in 2012 has catapulted into a venture which now has a presence in over 86 countries worldwide. Founded by Diego Bermudez and overseen today by his brother, Daniel, Finca El Paraíso is a place where science and tradition coexist – a place where innovation, sustainability, and partnerships are valued equally and above all else.

Known for understanding processing in a way that few producers do, there was a time when Diego was accused of "cheating" because some of the flavors found in his coffees were so intense and nuanced, people thought they must be artificial or added. In reality, those flavors are a direct result of Diego's innovative and science-laden processing methods. This release, like so many of the coffees coming from Finca El Paraíso, has much to teach us about what is possible in contemporary coffee processing.

TRUST THE PROCESS | The processing method used on this Castillo lot, thermal shock, was pioneered by Diego himself (along with a few others), and this particular protocol has been perfected by Daniel in recent years. First, the coffee is cleaned with ozone and then pulped. All of that biomass from the pulping is then moved to another location and fermented with a specific yeast to draw out specific aromatic compounds (like tropical fruits, in our case). The fermented biomass is then added back to the coffee seeds so that they can all ferment together in a pressurized tank. During this bout of fermentation, the temperature in the tank is slowly increased before being dropped again rather abruptly - hence the moniker. Doing all of this allows the cellular compounds within the coffee seeds to slowly open, letting in all of the flavors and aromatics offered by the fermented biomass, before closing them quickly and locking all of that goodness inside.

TAKE A SIP | This is a fan-favorite flavor profile from the Bermudez family’s long list of science experiments, and for good reason: it’s heavy on the fruit, but light on the funk. It's tropical-but-not-boozy, complex without being overbearing. Floral and aromatic, like white flowers, this coffee sips like black tea but tastes like lychee gummy bears. You can taste other fruits as well, like pineapples, peaches, tart cherries, kiwi... honesty, choose your fighter! The whole experience reminds us of unapologetically slurping the juice from a fruit cocktail cup – fruity, sweet, and utterly delicious.

Origin | Piendamó, Cauca, Colombia

Producer | Familia Bermudez (Diego and Daniel)

Farm | Finca El Paraiso

Process | Thermal Shock Washed

Variety | Castillo

Elevation | 1900 MASL

Produced by the Familia Bermudez in Piendamó, Cauca, this Colombian offering showcases the potential of the Castillo varietal when paired with innovative post-harvest techniques. Grown at 1900 masl, this lot undergoes a thermal shock washed process, a method increasingly utilized by producers to manipulate fermentation environments and highlight specific aromatic profiles. In this instance, the result is a cup defined by vibrant, fruit-forward characteristics, including notes of lychee gummy bears, pineapple, peach, kiwi, and tart cherry, balanced by delicate white floral undertones.

Sourced by Black & White Coffee Roasters, this coffee highlights the evolving landscape of Colombia as a hub for experimental processing. While traditional washed coffees are often prized for their clean acidity, thermal shock methods can push these profiles toward more intense, candy-like sweetness. For those looking to map these specific descriptors, referencing a flavor wheel can help identify the nuances between the stone fruit and tropical elements present in this unique harvest.