El Paraiso Cardamomo • Double Anaerobic Washed Thermal Shock • Castillo • Colombia

About This Coffee

This Colombian coffee is from Finca El Paraiso farm in Cauca, produced by Diego Samuel Bermúdez at 1960 meters altitude. The Castillo variety undergoes a Double Anaerobic Washed Thermal Shock processing method, featuring careful cherry selection, flotation, ozonated washing, and a 12-hour oxidation stage. The parchment undergoes two fermentation phases: 12 hours in open tanks and a submerged stage. Diego's signature thermal-shock washing technique uses hot and cold water to fix aromatic compounds. Drying is completed in a mechanical dehumidifier at 38°C until reaching 10-11.5% moisture. The flavor profile includes cardamom, pistachio, and sponge cake notes with an extremely light roast level.

Origin

Cauca (Colombia)

Flavor Notes

Cardamom, Pistachio, Sponge Cake

Roast Level

Light

Processing

Double Anaerobic Washed Thermal Shock

Typology

Arabica

Castillo

Buy from Roaster

Taith Coffee

Taith Coffee is an owner operated specialty roastery, ceramic studio, and bookshop on the High Street in Lewes, East Sussex. Coffee is roasted on site, with a light roast philosophy designed to bring out big, distinctive flavours from boutique growers around the world. The roastery also carries a competition and rarities menu featuring premium micro lots, alongside small 36g packs that let customers try rare coffees at home without committing to a full bag. Beyond the beans, the space houses clay and Riso studios under the Taith Atelier name, plus a curated selection of books and vinyl. The café itself is known for its picture windows with views of the surrounding Sussex hills and a thoughtfully designed interior that blends whimsy with warmth.

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