_____

This Castillo lot delivers a cup full of energy and balance. Expect bright flavors of plum, cherry, raspberry, and granadilla, lifted by a juicy acidity and rounded with a long cherry finish. Behind these notes is a precise process: double fermentation with pulp using a custom “Paraíso Red Fruit” culture made from mucilage and cascara, followed by thermal shock and careful dehumidified drying. The result is a clean, fruit-forward profile that stays true to its character from sample roast to production.

The Red Plum is a showcase of the Bermudez family’s innovative processing at Finca El Paraíso. The Bermudez family has developed a custom “Paraíso Red Fruit” culture from mucilage and cascara, guiding a controlled double fermentation that enhances the coffee’s complexity while ensuring repeatability. This method is designed not just to create bold flavors, but to deliver consistency across every lot.

After fermentation, the coffee undergoes a thermal shock wash and dehumidified drying—techniques that lock in aromatics, stabilize the cup, and maintain freshness. These innovations transform Castillo into a coffee that is reliable for roasters and extraordinary on the cupping table, proving why El Paraíso continues to redefine Colombian specialty coffee.