"The dry aroma exudes peach, peach yogurt, lychee, and strawberry. On the palate, peach milk tea and peach yogurt take center stage, supported by lychee and strawberry, while rose blossoms add elegance to the finish. The profile is lush, fruity, and sweet."
After a decade of dedication to coffee farming, Diego Samuel gained national recognition when his washed Bourbon placed 10th in the 2018 Colombia Cup of Excellence (COE) with a score of 89.76. Known for his mastery in modulating flavor profiles through innovative processing techniques, Diego has been producing outstanding coffees at Finca El Paraíso, a family-run farm in the Los Arados region of Piendamó, Cauca.
What started in 2008 as an abandoned family plot has evolved into a celebrated operation, thanks to Diego’s commitment and the collaborative efforts of his family. His early success in regional competitions laid the groundwork for his rise on the international stage. Today, Finca El Paraíso cultivates a diverse range of varieties including Bourbon, Laurina, Gesha, Castillo, and Colombia.
One of Diego’s most acclaimed offerings is the Double Anaerobic Thermoshock lot, popularly known as Paraiso Lychee. This process—closely guarded and developed through the company INDESTEC, where Diego serves as a board member—relies on high-tech innovations and Eco-Enigma processing equipment to ensure consistency and cup quality year after year.
The typical Double Anaerobic process begins with a 48-hour fermentation in sealed tanks at 18°C with a relief valve. The coffee is then pulped and undergoes a second fermentation for 96 hours, also at 18°C. After fermentation, the coffee is washed with hot water at 40°C to create a thermic shock, followed by a second wash at 12°C to stabilize flavor development.
Finally, the coffee is dried using a mechanical dryer at 35°C for 34 hours, with the humidity set at 25% until the beans reach a stable moisture content of 10–11%. This meticulous approach results in an incredibly expressive cup, celebrated for its lychee-like brightness and layered complexity.
Variety : Castillo
Altitude : 1930 masl
Processing : Experimental Protocol
Origin : Pendiamo, Cauca