Finca El Paraiso Y - 05 Lychee
Finca El Paraiso
Y - 05 LYCHEE (12oz)
95pt score on coffeereview in 2025
Roast Type: Medium-
Country:Â Colombia
Region: cauca
Varietal: Castillo
Producer: Diego samuel bermudez tapia
Process: Aerobic and anaerobic microorganism fermentation, washed with thermal shock
Altitude: 1900M
Notes:Â Yellow fruits, peach, lychee
Our coffee bags are 100% compostable.
Locally Roasted in Glendale, CA
Â
About the coffee:
Most people still don’t understand the unique technique employed by Finca El ParaĂso to develop its coffee profiles. As the pioneer and currently the only farm to use the yeast-mediated biocatalysis technique in coffee processing, Finca El ParaĂso sets itself apart. This scientific method not only allows the creation of coffees with unprecedented sensory profiles but also ensures absolute consistency and replicability, year after year, on an industrial scale.
Y-05 (Process)
 1. Harvesting: The process starts with the careful harvesting of coffee cherries at their optimal ripeness.
2. Disinfection: The cherries are disinfected with ozone before being transferred to the fermentation tanks.
3. Anaerobic Fermentation: The cherries undergo a 72-hour anaerobic fermentation process, submerged in water.
4. Pulping and Demucilagination: After fermentation, the coffee is pulped and demucilaginated. The mucilage and pulp are processed to produce specific microorganisms and a culture medium containing aroma and flavor precursors.
5. Fermentation Enhancement: The culture medium is added to fermentation tanks for 36 hours, allowing the precursors to bind to the coffee beans under pressure.
6. Thermal Shock: A thermal shock process is applied to further fix the precursors and prepare the coffee for drying.
7. Drying: The coffee is dried in a dehumidifier to preserve its delicate notes, prevent over-oxidation, and stop metabolic processes to avoid overfermentation.
8. Stabilization and Storage: The coffee is then stabilized and stored in a cool place.
9. Selection and Threshing: Finally, the beans are selected and threshed according to quality standards.
Product Information
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Finca El Paraiso Y - 05 Lychee
Finca El Paraiso Y - 05 Lychee
Finca El Paraiso
Y - 05 LYCHEE (12oz)
95pt score on coffeereview in 2025
Roast Type: Medium-
Country:Â Colombia
Region: cauca
Varietal: Castillo
Producer: Diego samuel bermudez tapia
Process: Aerobic and anaerobic microorganism fermentation, washed with thermal shock
Altitude: 1900M
Notes:Â Yellow fruits, peach, lychee
Our coffee bags are 100% compostable.
Locally Roasted in Glendale, CA
Â
About the coffee:
Most people still don’t understand the unique technique employed by Finca El ParaĂso to develop its coffee profiles. As the pioneer and currently the only farm to use the yeast-mediated biocatalysis technique in coffee processing, Finca El ParaĂso sets itself apart. This scientific method not only allows the creation of coffees with unprecedented sensory profiles but also ensures absolute consistency and replicability, year after year, on an industrial scale.
Y-05 (Process)
 1. Harvesting: The process starts with the careful harvesting of coffee cherries at their optimal ripeness.
2. Disinfection: The cherries are disinfected with ozone before being transferred to the fermentation tanks.
3. Anaerobic Fermentation: The cherries undergo a 72-hour anaerobic fermentation process, submerged in water.
4. Pulping and Demucilagination: After fermentation, the coffee is pulped and demucilaginated. The mucilage and pulp are processed to produce specific microorganisms and a culture medium containing aroma and flavor precursors.
5. Fermentation Enhancement: The culture medium is added to fermentation tanks for 36 hours, allowing the precursors to bind to the coffee beans under pressure.
6. Thermal Shock: A thermal shock process is applied to further fix the precursors and prepare the coffee for drying.
7. Drying: The coffee is dried in a dehumidifier to preserve its delicate notes, prevent over-oxidation, and stop metabolic processes to avoid overfermentation.
8. Stabilization and Storage: The coffee is then stabilized and stored in a cool place.
9. Selection and Threshing: Finally, the beans are selected and threshed according to quality standards.
Original: $33.50
-70%$33.50
$10.05Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
Finca El Paraiso
Y - 05 LYCHEE (12oz)
95pt score on coffeereview in 2025
Roast Type: Medium-
Country:Â Colombia
Region: cauca
Varietal: Castillo
Producer: Diego samuel bermudez tapia
Process: Aerobic and anaerobic microorganism fermentation, washed with thermal shock
Altitude: 1900M
Notes:Â Yellow fruits, peach, lychee
Our coffee bags are 100% compostable.
Locally Roasted in Glendale, CA
Â
About the coffee:
Most people still don’t understand the unique technique employed by Finca El ParaĂso to develop its coffee profiles. As the pioneer and currently the only farm to use the yeast-mediated biocatalysis technique in coffee processing, Finca El ParaĂso sets itself apart. This scientific method not only allows the creation of coffees with unprecedented sensory profiles but also ensures absolute consistency and replicability, year after year, on an industrial scale.
Y-05 (Process)
 1. Harvesting: The process starts with the careful harvesting of coffee cherries at their optimal ripeness.
2. Disinfection: The cherries are disinfected with ozone before being transferred to the fermentation tanks.
3. Anaerobic Fermentation: The cherries undergo a 72-hour anaerobic fermentation process, submerged in water.
4. Pulping and Demucilagination: After fermentation, the coffee is pulped and demucilaginated. The mucilage and pulp are processed to produce specific microorganisms and a culture medium containing aroma and flavor precursors.
5. Fermentation Enhancement: The culture medium is added to fermentation tanks for 36 hours, allowing the precursors to bind to the coffee beans under pressure.
6. Thermal Shock: A thermal shock process is applied to further fix the precursors and prepare the coffee for drying.
7. Drying: The coffee is dried in a dehumidifier to preserve its delicate notes, prevent over-oxidation, and stop metabolic processes to avoid overfermentation.
8. Stabilization and Storage: The coffee is then stabilized and stored in a cool place.
9. Selection and Threshing: Finally, the beans are selected and threshed according to quality standards.
