{"product_id":"colombia-finca-el-paraiso-lychee","title":"Colombia - Finca El Paraiso - Lychee","description":"\u003cp style=\"text-align: center;\"\u003e\u003cstrong\u003e\u003cem\u003e\"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.\"\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: justify;\"\u003eFinca El Paraíso is led by Diego Samuel Bermúdez Tapia, a Colombian producer from Piendamó, Cauca, whose work has become closely associated with controlled fermentation and flavour modulation. After a decade of commitment to coffee farming, Diego gained national recognition when his washed Bourbon placed 10th in the 2018 Colombia Cup of Excellence with a score of 89.76. The farm began in 2008 as an abandoned family plot in the Los Arados region and has since developed into a highly technical, family-run operation. Diego’s rise was supported by early regional competition results and by the collaborative work of his family across cultivation, processing, and quality control. Today, Finca El Paraíso is known for using research, equipment, and repeatable protocols to produce expressive coffees with a clearly defined profile.\u003c\/p\u003e\n\u003cp style=\"text-align: justify;\"\u003eFinca El Paraíso is located in Piendamó, Cauca, one of Colombia’s important highland coffee-growing areas. The farm sits at approximately 1,930 metres above sea level, where cooler conditions support slower cherry maturation and concentrated sugar development. This elevation provides a stable foundation for structured coffees with strong aromatic potential. The Los Arados setting gives the farm the climatic conditions needed for ripe, dense cherries suited to advanced fermentation. Diego pairs this terroir with a high-control processing environment, allowing each lot to be shaped with precision from harvest through drying.\u003c\/p\u003e\n\u003cp style=\"text-align: justify;\"\u003eCastillo is the variety used for this Paraiso Lychee lot. Developed in Colombia for agronomic resilience, Castillo offers strong field performance while still providing the density and sweetness needed for specialty processing. At Finca El Paraíso, it is treated as a stable base for experimental protocols rather than as a conventional production variety. The farm also cultivates other varieties, including Bourbon, Laurina, Gesha, and Colombia, reflecting Diego’s broader work with genetic diversity and controlled processing. In this lot, Castillo provides the structure required for Diego’s Double Anaerobic Thermoshock method.\u003c\/p\u003e\n\u003cp style=\"text-align: justify;\"\u003eFor Paraiso Lychee, the process begins with ripe cherries selected for quality before entering a sealed-tank fermentation stage. The coffee first undergoes a 48-hour anaerobic fermentation at 18°C in tanks fitted with a relief valve. After this stage, the cherries are pulped, and the coffee undergoes a second fermentation for 96 hours, also maintained at 18°C. Once fermentation is complete, 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 flavour development. The coffee is then dried mechanically at 35°C for 34 hours, with humidity maintained at 25% until the beans reach a stable moisture content of 10–11%.\u003c\/p\u003e\n\u003cp style=\"text-align: justify;\"\u003eParaiso Lychee is one of Diego Samuel’s most recognized experimental profiles, built through his Double Anaerobic Thermoshock protocol. The method was developed with the support of INDESTEC, where Diego serves as a board member, and uses specialized processing equipment to improve consistency from year to year. Each stage is designed to guide fermentation, fix aromatic compounds, and preserve stability through drying. The lychee-like character associated with this coffee comes from the controlled sequence of anaerobic fermentation, thermal shock washing, and low-temperature mechanical drying. The result is a precise expression of Finca El Paraíso’s technical direction, where innovation is applied with structure rather than excess.\u003c\/p\u003e\n\u003cp style=\"text-align: justify;\"\u003eVariety : Castillo\u003cbr\u003eAltitude : 1,930 MASL\u003cbr\u003eProcess : Experimental Protocol\u003cbr\u003eOrigin : Piendamó, Cauca\u003c\/p\u003e","brand":"Wes Ngopi?","offers":[{"title":"75G","offer_id":53860267360549,"sku":"colombia-089-001","price":36.75,"currency_code":"MYR","in_stock":false},{"title":"150G","offer_id":53860267393317,"sku":"colombia-089-002","price":63.7,"currency_code":"MYR","in_stock":false},{"title":"275G","offer_id":53860267426085,"sku":"colombia-089-003","price":117.6,"currency_code":"MYR","in_stock":false},{"title":"400G","offer_id":53860267458853,"sku":"colombia-089-004","price":168.56,"currency_code":"MYR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0277\/7137\/1619\/files\/FincaElParaisoLogo1080.png?v=1789806389","url":"https:\/\/wes-ngopi.com\/products\/colombia-finca-el-paraiso-lychee","provider":"Wes Ngopi?","version":"1.0","type":"link"}