GLITCH - CAUCA EL PARAISO “PEACH”

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TOKYO, JAPAN

CAUCA EL PARAISO “PEACH”

WHITE PEACH
FLORAL
LEMON TEA
JUICY

ORIGIN: COLOMBIA – CAUCA (EL PARAISO)
FARM: EL PARAISO
ALTITUDE: 1960 M
VARIETY: CASTILLO
PROCESS: DOUBLE ANAEROBIC WASHED

ROAST DATE: JANUARY 16, 2026

FROM THE ROASTER

A NEW LOT HAS ARRIVED FROM EL PARAISO, THE COLOMBIAN PRODUCER RENOWNED WORLDWIDE FOR ITS INNOVATIVE COFFEE PROCESSING TECHNIQUES.

LED BY THE BERMUDEZ FAMILY, EL PARAISO CONTINUES TO REDEFINE COFFEE PROCESSING THROUGH A COMBINATION OF TECHNICAL PRECISION AND CREATIVE EXPERIMENTATION, A VISION THAT HAS CONSISTENTLY MADE WAVES ACROSS THE GLOBAL SPECIALTY COFFEE SCENE.

THIS LOT WAS REFINED USING A COMBINATION OF EL PARAISO’S PROPRIETARY DOUBLE ANAEROBIC AND THERMAL SHOCK PROCESSES, RESULTING IN AN EXCEPTIONALLY CLEAN AND AROMATIC CUP.

AFTER BEING HARVESTED AT PEAK RIPENESS, THE CHERRIES UNDERGO 36 HOURS OF ANAEROBIC FERMENTATION IN WATER, FOLLOWED BY PULPING. THE REMOVED PULP AND MUCILAGE ARE THEN RE FERMENTED IN A PILOT BIOREACTOR, GENERATING A CULTURE MEDIUM RICH IN AROMA AND FLAVOR PRECURSORS.

THIS CULTURE MEDIUM IS REINTRODUCED TO THE COFFEE BEANS, WHICH ARE THEN SUBJECTED TO 12 HOURS OF PRESSURIZED TREATMENT TO INFUSE AND STABILIZE THE AROMATIC COMPOUNDS. FINALLY, THE THERMAL SHOCK PROCESS TIGHTENS THE CELLULAR STRUCTURE OF THE BEANS, PRESERVING AND ENHANCING THE SENSORY BALANCE DURING DRYING.

THE RESULT IS A CUP THAT LIVES UP TO ITS NAME, BURSTING WITH JUICY SWEETNESS REMINISCENT OF WHITE PEACH AND LEMON TEA, ACCOMPANIED BY A CRISP, TRANSPARENT FINISH.

A RADIANT EXAMPLE OF EL PARAISO’S SCIENTIFIC PRECISION AND ARTISTRY IN PROCESSING, A TRULY BRILLIANTLY ENGINEERED COFFEE EXPERIENCE.