{"product_id":"lychee-peach-decaf-coffee-finca-el-paraiso","title":"Finca El Paraíso | Lychee Peach | Sugarcane EA Decaf | Colombia","description":"\u003cp\u003eA tropical decaf built around clarity and sweetness. This is a refined, lifted expression from Paraíso, with a profile centered on peach, lychee, and a smooth creamy caramel finish.\u003c\/p\u003e\n\u003cp\u003eProduced at Finca El Paraíso in Cauca, Colombia, this lot reflects the Bermudez family’s precision-driven approach to fermentation. Rather than relying on ambient microbes, the cherries are inoculated with a selected YN-09 strain of Saccharomyces cerevisiae, contributing to a more defined fruit-forward profile.\u003c\/p\u003e\n\u003cp\u003eAfter an anaerobic fermentation, the coffee moves through a washed process and a controlled thermal shock stage, helping maintain clarity and structure in the cup. It is then decaffeinated using the sugarcane (EA) method, preserving much of the character developed during processing.\u003c\/p\u003e\n\u003cp\u003eThe result is a clean, fruit-driven decaf with notes of peach, lychee, apple, caramel, and a very creamy body. Compared to more red-fruit-driven Paraíso lots, this one leans brighter and more delicate, with a silky texture and a composed, easy finish.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cem\u003e\u003cstrong\u003eNote:\u003c\/strong\u003e Due to decaffeination, this coffee may appear darker on the exterior even when roasted lightly. Exterior color does not always reflect roast development.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch3\u003eOrigin Details\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eRegion: Timbío, Cauca, Colombia\u003c\/li\u003e\n\u003cli\u003eFarm: \u003cmeta charset=\"utf-8\"\u003eFinca El Paraíso\u003c\/li\u003e\n\u003cli\u003eAltitude: \u003cmeta charset=\"utf-8\"\u003e 1870 masl\u003c\/li\u003e\n\u003cli\u003eProducer: \u003cmeta charset=\"utf-8\"\u003eDiego Samuel Bermudez and Family\u003cmeta charset=\"utf-8\"\u003e\n\u003c\/li\u003e\n\u003cli\u003eShade: Citrus and Mixed Fruit Trees\u003c\/li\u003e\n\u003cli\u003eVariety: Castillo\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eProcess: \u003cmeta charset=\"utf-8\"\u003eYN-09 Yeast Inoculation, Anaerobic Washed, Thermal Shock, Sugarcane EA Decaf\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eRoast Level\u003c\/h3\u003e\n\u003cp\u003eLight\u003c\/p\u003e\n\u003ch3\u003eFlavor Notes\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003ePeach\u003c\/li\u003e\n\u003cli\u003eLychee\u003c\/li\u003e\n\u003cli\u003eApple\u003c\/li\u003e\n\u003cli\u003eCaramel\u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eProcessing Method\u003c\/h3\u003e\n\u003cp\u003eThis lot is produced through a controlled fermentation approach using a defined yeast strain and carefully managed processing stages.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eYeast Inoculation\u003cbr\u003e\u003c\/strong\u003eThe cherries are inoculated with YN-09, a strain of Saccharomyces cerevisiae, inside temperature-controlled tanks. This approach improves consistency and contributes to a clean, fruit-forward profile.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAnaerobic Fermentation\u003c\/strong\u003e \u003cbr\u003eThe coffee ferments in a low-oxygen environment, limiting oxygen exposure and helping stabilize the fermentation process. This contributes to a more structured acidity and balanced fruit expression.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWashed Finish \u003cbr\u003e\u003c\/strong\u003eAfter the 36 hours anaerobic fermentation, the coffee is washed to remove remaining mucilage, helping clarify the cup and keep the profile clean and defined.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThermal Shock\u003c\/strong\u003e \u003cbr\u003eA sequence of hot and cold water treatments helps stabilize the coffee and maintain clarity and structure in the final cup.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSugarcane EA Decaffeination\u003c\/strong\u003e \u003cbr\u003eThe coffee is decaffeinated using ethyl acetate derived from sugarcane. Combined with water, this process selectively removes caffeine while retaining much of the coffee’s original structure. The beans are then steamed to remove any residual EA and dried back to a stable moisture level.\u003c\/p\u003e\n\u003ch3\u003eWhy You Will Love It\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eA light, more tropical expression from Finca El Paraíso\u003c\/li\u003e\n\u003cli\u003eClear notes of peach and lychee with a soft caramel backbone\u003c\/li\u003e\n\u003cli\u003eControlled fermentation using YN-09 yeast for consistency and balance\u003c\/li\u003e\n\u003cli\u003eA clean, composed decaf that remains expressive and easy to drink\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eHow to Brew\u003c\/h3\u003e\n\u003cp\u003eThis coffee works especially well as a pour over, where its lighter fruit profile comes through with clarity. Use water just off boil and a slightly coarser grind to maintain good flow and balance.\u003c\/p\u003e\n\u003cp\u003eIn immersion methods, expect a rounder profile with more emphasis on sweetness and caramel, with the fruit notes becoming softer and more integrated.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eLearn more about decaf processing and decaf brewing here:\u003c\/em\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003ca href=\"https:\/\/frequentcoffee.com\/blogs\/journal\/sugarcane-vs-swiss-water-decaf\"\u003e\u003c\/a\u003e\u003ca rel=\"noopener\" title=\"Sugarcane vs Swiss Water Decaf®\" href=\"https:\/\/frequentcoffee.com\/blogs\/journal\/sugarcane-vs-swiss-water-decaf\" target=\"_blank\"\u003eSugarcane vs Swiss Water Decaf®\u003c\/a\u003e\u003ca title=\"Sugarcane vs Swiss Water Decaf®\" href=\"https:\/\/frequentcoffee.com\/blogs\/journal\/sugarcane-vs-swiss-water-decaf\"\u003e\u003c\/a\u003e\n\u003c\/li\u003e\n\u003cli\u003e\u003ca rel=\"noopener\" title=\"Why Decaf Coffee Often Brews More Slowly\" href=\"https:\/\/frequentcoffee.com\/blogs\/journal\/why-decaf-coffee-often-brews-more-slowly\" target=\"_blank\"\u003eWhy Decaf Coffee Often Brews More Slowly\u003c\/a\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eAbout Finca El Paraíso\u003c\/h3\u003e\n\u003cp\u003eFinca El Paraíso is known for its methodical, research-driven approach to coffee processing. With in-house labs, controlled fermentation systems, and a focus on repeatability, the Bermudez family produces coffees with clarity, structure, and consistency.\u003c\/p\u003e\n\u003cp\u003eThis lot reflects that philosophy, offering a fruit-forward profile that is both expressive and carefully constructed.\u003c\/p\u003e\n\u003ch2\u003eResting Time: 2-3 days\u003c\/h2\u003e","brand":"Frequent Coffee","offers":[{"title":"Whole Beans \/ 8oz","offer_id":48248136761569,"sku":"SR12-08-W","price":23.0,"currency_code":"USD","in_stock":true},{"title":"Medium \/ 8oz","offer_id":48248136794337,"sku":"SR12-08-M","price":23.0,"currency_code":"USD","in_stock":true},{"title":"Fine \/ 8oz","offer_id":48248136827105,"sku":"SR12-08-F","price":23.0,"currency_code":"USD","in_stock":true},{"title":"Coarse \/ 8oz","offer_id":48248136859873,"sku":"SR12-08-C","price":23.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0752\/5200\/7137\/files\/Finca-el-paraiso-lychee-peach-decaf.jpg?v=1777237155","url":"https:\/\/frequentcoffee.com\/products\/lychee-peach-decaf-coffee-finca-el-paraiso","provider":"Frequent Coffee","version":"1.0","type":"link"}