The Colombia EL PARADISO decaf from the Czech roastery Father’s proves that decaffeinated coffee can offer a flavor experience just as interesting as that of classic specialty coffee. This filter coffee made from the Castillo variety captivates with an unusual flavor profile reminiscent of a poppy seed cake with plum jam, which comes across as sweet, full-bodied, and pleasantly layered. Thanks to carefully controlled processing, the coffee retains its purity, distinctive character, and rich flavor, making it an excellent choice for anyone who wants to treat themselves to a high-quality cup of decaf.
The coffee comes from the Villa Esperanza–Paraiso farm in the El Tambo area of Colombia’s Cauca region, where producer Diego Samuel Bermudez grows it at an elevation of 1 ,960 meters above sea level. This lot consists of the Castillo variety, which grows on the farm alongside other varieties such as Colombia, Caturra, Pink Bourbon, and Geisha. The farm features its own cupping and roasting laboratory, which allows Diego to closely monitor how each processing step affects the coffee’s final flavor. It is precisely this emphasis on developing proprietary fermentation methods and years of experience in producing specialty coffee that result in lots with a distinctive and clean flavor profile.
The coffee is processed using the Decaf PO2 Thermal Shock method, which combines several precisely controlled steps. First, whole cherries undergo anaerobic fermentation, followed by the removal of the skin and part of the pulp, and a second anaerobic fermentation with the mucilage layer intact. Next comes the thermal shock phase, during which the coffee is gradually washed with hot water at 40 °C and then with cold water at 12 °C. The entire process is completed by controlled drying at 42 °C until the beans reach optimal moisture content. This sophisticated processing method enhances the clean and distinctive flavor profile that characterizes this decaffeinated coffee.
- Processing Method: Decaf PO2 Thermal Shock