This coffee comes from Finca el Paraiso in Cauca, Colombia. Finca el Paraiso has gained a reputation as one of the most innovative post harvest processors of coffee in the world. This coffee is a Castillo varietal that was washed and EA decaffeinated. After decaffeination it was fermented anaerobically with specific yeasts. Then the coffee pulp and cascara were reintroduced before a thermal shock. The thermal shock technique enables the processor to stop biological processes at a predictable time to get predictable results. 

This coffee comes to us via JA Coffee Importers in Montreal. Anna and I (Scott) cupped this coffee in the beginning of May. Both of us decided we had never encountered a decaf like this before. 

We’re releasing this coffee as a microlot in June because we believe it makes a great cold brew. Give it a try, keep us in the loop and let us know how you brew it. Brewed hot we were getting notes of Jasmine, Ripe Starfruit, Plum and Spice. As a cold brew strawberry tends to pop. Cheers!