Colombia Cauca El Paraiso "Peach"

A Colombia Cauca coffee from El Paraiso farm, led by the Bermudez Family, grown at 1,960m altitude. The Castillo variety is processed using El Paraiso's proprietary Double Anaerobic Washed method combined with Thermal Shock: cherries undergo 36 hours of anaerobic fermentation in water, followed by pulping, bioreactor re-fermentation of pulp and mucilage to create a flavor-precursor-rich culture medium, reintroduction to beans under 12-hour pressurized treatment, and Thermal Shock to tighten cellular structure. Tasting notes include white peach, floral, lemon tea, and juicy sweetness with a long finish.