Colombia - Thermal Shock Co-Ferment

12 oz / 340g - Single Origin

Tasting Notes: Caramel, Papaya, Banana, Vanilla

Altitude: 1960 MASL

Process: Anaerobic, Thermal Shock, Co-Ferment

Varietal: Castillo

Region: Cauca

The innovative methods at Finca El Paraíso set Tropical coffee apart. Carefully selected cherries are ozone-cleaned and undergo a 36-hour anaerobic fermentation, followed by a second fermentation with specific microorganisms. This meticulous process creates unique flavors like caramel, chocolate, vanilla, papaya, and banana, ensuring a consistently complex profile, even at scale.

The coffee then undergoes thermal shock, alternating hot and cold water to lock in flavors and prevent over-fermentation. A controlled drying process with a dehumidifier preserves its creamy body and long, fruity aftertaste. These advanced techniques position Tropical as a standout in the specialty coffee world, delivering a vibrant, balanced cup.

Founded in 2008 by Diego Bermúdez and his brother Alexander, Finca El Paraíso is located in the Piendamó region of Cauca, Colombia. Though not from a coffee-growing family, Diego’s passion and hard work led him into coffee cultivation while studying Agricultural Business Administration, selling coffee to cooperatives to support his education.

In 2015, Finca El Paraiso won first place in a regional coffee competition, launching them into the specialty coffee world. Their success inspired them to keep innovating in coffee processing, and today they continue to deliver exceptional, sustainable coffee that has disrupted the world of specialty coffee.

Which grind should you choose?

Fine - Espresso machine, Moka Pot, Turkish Coffee

Medium - Standard Drip Machine, Aeropress

Coarse - French Press, Pour Over, Chemex, V60, Cold Brew