El Paraiso | Hatch Specialty Coffee

A premium decaf coffee that pushes the boundaries of what decaf can be. An anaerobic washed EA decaf Castillo from Finca El Paraiso in Cauca, Colombia, produced by Daniel Bermudez and processed with the same experimental techniques that have made his coffees among the most awarded in specialty coffee.

Tasting notes: Lemon, raspberry, cinnamon, honey. Bright acidity, vibrant aromatics, syrupy body, complex finish.

Origin: Finca El Paraiso, Cauca, Colombia. Located in the southwest highlands at high elevation, Cauca's volcanic soils and dramatic terroir produce some of Colombia's most expressive coffees. Producer Daniel Bermudez has built El Paraiso into a working laboratory for experimental processing — pioneering controlled anaerobic fermentation techniques that other producers around the world now study and emulate.

Variety: Castillo. A Colombian-bred hybrid varietal designed for disease resistance and consistency at altitude, Castillo has become the backbone of modern Colombian specialty coffee.

Process: Anaerobic washed, then decaffeinated using the Sugar Cane (EA) method. The anaerobic fermentation stage, sealing cherries in oxygen-free tanks under controlled temperature, develops the wild fruit and floral complexity you taste in the cup. The Sugar Cane EA process then removes 99.9% of caffeine using a natural solvent derived from fermented sugar cane, preserving more of the bean's character than traditional decaffeination methods.