Colombia | Finca el Paraiso Castillo DECAF

"Finca el Paraiso is a family farm in Cauca, Colombia led by Diego Bermudez. The M-03 lot undergoes double aerobic fermentation with Saccharomyces cerevisiae yeast, where coffee cherry leachate is recirculated with the pulped coffee. After fermentation, the coffee undergoes their signature thermal shock process, then decaffeination with ethyl acetate (sugar cane process). The result is a decaf that's vibrant, fruity, and floral - extremely bright with notes of peach, berry, and candied ginger."