Colombia: El Paraiso Estate

Sensory profile: lychee, passion fruit, pineapple, peach, apple

Variety: Castillo
Process: Anaerobic fermentation with CO₂ and lychees
Region: Piendamó, Cauca, Colombia
Altitude: 2,000m
Company: Finca El Paraiso

In the misty mountains of Piendamó, where the sun gently caresses the treetops and the wind carries the scent of the volcanic earth, an extraordinary coffee is born. At Finca El Paraíso , each bean tells a story of passion and dedication, intertwined with the bold vision of Diego Samuel Bermúdez , a man who has made experimentation and innovation his signature.

Here, coffee is not only grown, but pampered, followed step by step in a process that brings out its most authentic soul. The cherries are hand-picked, only when they reach their perfect moment, and immersed in a magical environment: pressurized tanks filled with carbon dioxide, where oxygen disappears to make room for a slow, controlled, almost poetic evolution. For seven days , at a constant temperature of 18°C , the coffee breathes and absorbs new nuances, building its unique identity.

Then comes the most unexpected touch: the lychee. An exotic fruit, sweet and delicate, that intertwines with the coffee in a dance of aromas. The mucilage of the cherries is transformed into a precious nectar, enriched with the essence of the lychee, in which the coffee rests for another 36 hours , imbuing its soul with tropical and vibrant notes.

After this metamorphosis, the beans are laid out on raised African beds, where the sun slowly dries them for 35 days . It is a long time, a time necessary for every nuance to settle, every drop of sweetness to crystallize in a perfect balance. The temperature is kept below 40°C , to preserve intact every note, every emotion enclosed in those small dark treasures.

The result is a cup that envelops and conquers. The first sip is a journey: the sweetness of the lychee caresses the palate, while the strawberry and peach tea dance lightly with the freshness of the melon and apple. The acidity is bright, refined, like a spark that illuminates the taste, supported by a silky and velvety body.

But what makes this coffee even more special is its impact in national competitions. Chiara Ressa and Sacha Pompucci chose Colombia Finca El Paraíso Lychee for their performances in the Italian Championships , recognizing its extraordinary complexity and the explosion of aromas that make it unique.

Chiara Ressa , with her vision and talent, brought this coffee to the stage of the Ibrik competition, winning a prestigious fourth place . Her ability to work with the delicate aromatic nuances of lychee, strawberry and peach tea created a sensory experience that enchanted the judges.

At the same time, Sacha Pompucci , in the Italian Barista Championships category, chose this coffee to express his concept of excellence, bringing a perfect balance between sweetness, acidity and structure to the cup. His ability to interpret and enhance the complex notes of this coffee has demonstrated its extraordinary potential in competition.

Their choice was not accidental. Colombia Finca El Paraíso Lychee is not simply a coffee, but a perfect canvas on which to paint emotions and ideas, an ingredient capable of surprising, of leaving a mark, of transforming into a liquid work of art. A coffee that goes beyond the cup, that becomes history, competition, passion. A journey that begins in the mountains of Cauca and reaches the most prestigious coffee stages. Recommended for Espresso

Variety: Castillo
Process: Anaerobic fermentation with CO₂ and lychees
Region: Piendamó, Cauca, Colombia
Altitude: 2,000m
Company: Finca El Paraiso

In the misty mountains of Piendamó, where the sun gently caresses the treetops and the wind carries the scent of the volcanic earth, an extraordinary coffee is born. At Finca El Paraíso , each bean tells a story of passion and dedication, intertwined with the bold vision of Diego Samuel Bermúdez , a man who has made experimentation and innovation his signature.

Here, coffee is not only grown, but pampered, followed step by step in a process that brings out its most authentic soul. The cherries are hand-picked, only when they reach their perfect moment, and immersed in a magical environment: pressurized tanks filled with carbon dioxide, where oxygen disappears to make room for a slow, controlled, almost poetic evolution. For seven days , at a constant temperature of 18°C , the coffee breathes and absorbs new nuances, building its unique identity.

Then comes the most unexpected touch: the lychee. An exotic fruit, sweet and delicate, that intertwines with the coffee in a dance of aromas. The mucilage of the cherries is transformed into a precious nectar, enriched with the essence of the lychee, in which the coffee rests for another 36 hours , imbuing its soul with tropical and vibrant notes.

After this metamorphosis, the beans are laid out on raised African beds, where the sun slowly dries them for 35 days . It is a long time, a time necessary for every nuance to settle, every drop of sweetness to crystallize in a perfect balance. The temperature is kept below 40°C , to preserve intact every note, every emotion enclosed in those small dark treasures.

The result is a cup that envelops and conquers. The first sip is a journey: the sweetness of the lychee caresses the palate, while the strawberry and peach tea dance lightly with the freshness of the melon and apple. The acidity is bright, refined, like a spark that illuminates the taste, supported by a silky and velvety body.

It's not just a coffee, it's an experience. Colombia Finca El Paraíso Lychee is the meeting of science and poetry, tradition and innovation, land and soul. A story that begins in the fields of Cauca and ends in a cup, ready to be savored, one sip at a time.

Recommended for espresso