Decaf #2

If you’re looking for a decaf that refuses to feel like a compromise, this Castillo from El Paraíso in Cauca, Colombia offers a cup that is both expressive and deeply satisfying. Grown at 1,960 meters by Diego and Alex Bermúdez, this lot reflects the careful balance the team has mastered between innovation and respect for the coffee’s natural character.

Led by Alex, Daniel, and Diego, El Paraíso approaches fermentation with a distinctly scientific lens, applying controlled techniques to shape flavour while preserving clarity. This coffee undergoes a double fermentation with pulp using their custom Paraíso Red Fruit culture, followed by a thermal shock process that enhances structure and aromatic intensity. It is then carefully dried and decaffeinated using the ethyl acetate (EA) sugar cane method, chosen specifically for its ability to retain sweetness and integrity in the cup.

The result is a decaf that feels anything but muted. It opens with a deep, rounded profile of dark pitted fruit and cherry, layered with caramel sweetness and cocoa depth. As it develops, softer notes of dried fruit and vanilla emerge, alongside a gentle nuttiness. A subtle lift of citrus and soft spice carries through the finish, bringing balance to a cup that is both smooth and quietly complex.

This is a coffee that proves decaffeination can still deliver nuance, structure, and character. Thoughtful, layered, and unmistakably El Paraíso.