Finca El Paraíso is both a farm and a living laboratory for Diego Bermudez, a coffee producer renowned for his pioneering approach to processing. Initially met with skepticism by some who suspected his coffees might be infused with fruit flavors, Diego has since become a beacon of innovation.

The second of two lots we selected from El Paraíso, this Castillo Tropical lives up to its name, boasting notes of distinctly sweet and aromatic tropical fruits.

The processing of this coffee begins with the harvesting of perfectly-ripe Castillo cherries, which are disinfected and submerged in a tank of water for their first 48-hour fermentation. The coffee is then pulped and fermented for an additional 24 hours, this time with the addition of Kluyveromyces lactis yeast. Commonly used in the production of cheese and other fermented dairy products, this yeast can produce volatile aromatic compounds that are associated with enhanced fruit notes and reduced bitterness.

Near the end of this second fermentation, Diego's thermal shock technique is applied, heating the tank before washing the coffee in cold water—the 'shock' of this cold-water plunge stops the fermentation process. Finally, the coffee is dried in a dehumidifier designed by Diego and his team to ensure that moisture leaves the coffee at a controlled, even pace.
  • Country Colombia
  • Flavor Profile Tropical
  • Variety Castillo

The details

Origin story

  • Country Colombia
Finca El Paraíso is both a farm and a living laboratory for Diego Bermudez, a coffee producer renowned for his pioneering approach to processing. Initially met with skepticism by some who suspected his coffees might be infused with fruit flavors, Diego has since become a beacon of innovation. The second of two lots we selected from El Paraíso, this Castillo Tropical lives up to its name, boasting notes of distinctly sweet and aromatic tropical fruits. The processing of this coffee begins with the harvesting of perfectly-ripe Castillo cherries, which are disinfected and submerged in a tank of water for their first 48-hour fermentation. The coffee is then pulped and fermented for an additional 24 hours, this time with the addition of Kluyveromyces lactis yeast. Commonly used in the production of cheese and other fermented dairy products, this yeast can produce volatile aromatic compounds that are associated with enhanced fruit notes and reduced bitterness. Near the end of this second fermentation, Diego's thermal shock technique is applied, heating the tank before washing the coffee in cold water—the 'shock' of this cold-water plunge stops the fermentation process. Finally, the coffee is dried in a dehumidifier designed by Diego and his team to ensure that moisture leaves the coffee at a controlled, even pace.

How To Brew

Recommended Method Pour Over

  1. 01.
    Boil Water 205 - 216 F
  2. 02.
    Weigh Coffee 1g of coffee per 18g of water
  3. 03.
    Drop In Filter Add filter to equipment
  4. 04.
    Grind Coffee Grind coffee and add to filter
  5. 05.
    Add Water Add water in stages
  6. 06.
    Remove Filter Enjoy your coffee!
Image of pour over demonstration
    • Image of two growers hugging in field
      Image of two growers hugging in field
    • Image of the sky and mountains landscape
      Image of the sky and mountains landscape
    • Image of growers sorting coffee beans
      Image of growers sorting coffee beans

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    • Intelligentsia coffee buyers travel year-round working with a network of farmers. From the farm, coffee arrives at the roasting works in Chicago and Los Angeles, where coffee professionals cup, grade, and release over 50 single-origins and blends annually.

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Colombia Finca Paraíso Castillo 7oz
Colombia Finca Paraíso Castillo 7oz