El Paraiso Decaf

Plum | Cherry | Raspberry

Origin | Colombia

Region | Cauca

Farm | El Paraiso

Producer | Alex Bermudez

Varietal | Castillo

Process | EA Decaf Double Anaerobic Washed with Thermal Shock

Altitude | 1960

You asked for a decaf that still tastes like coffee. This Castillo from El Paraíso is exactly that.

Very sweet, red-fruit led, and endlessly drinkable. It’s clean, comforting, and quietly vibrant; an anytime cup without the caffeine.

The cherries were picked very ripe, then double-fermented with El Paraíso’s house “Red Plum” yeast culture. First, an anaerobic cherry soak (~36 hrs) builds aromatic precursors; after pulping and demucilaging, a second fermentation (~12 hrs) with a tailored culture fixes those precursors to the seed under pressure. A thermal-shock wash follows, locking in flavour, before low-temperature dehumidifier drying to preserve delicate notes.

To remove caffeine without stripping character, the coffee was then decaffeinated in Colombia using the EA (ethyl acetate) method. A sugarcane-derived solvent that selectively bonds to caffeine and is rinsed away. Doing this at origin helps retain freshness and the cup’s red-fruit identity.

£20.00 GBP

Taxes included. Shipping calculated at checkout.

A message from Ómra

You asked for a decaf that still tastes like coffee. This Castillo from El Paraíso is exactly that.

Very sweet, red-fruit led, and endlessly drinkable. It’s clean, comforting, and quietly vibrant; an anytime cup without the caffeine.

The cherries were picked very ripe, then double-fermented with El Paraíso’s house “Red Plum” yeast culture. First, an anaerobic cherry soak (~36 hrs) builds aromatic precursors; after pulping and demucilaging, a second fermentation (~12 hrs) with a tailored culture fixes those precursors to the seed under pressure. A thermal-shock wash follows, locking in flavour, before low-temperature dehumidifier drying to preserve delicate notes.

To remove caffeine without stripping character, the coffee was then decaffeinated in Colombia using the EA (ethyl acetate) method. A sugarcane-derived solvent that selectively bonds to caffeine and is rinsed away. Doing this at origin helps retain freshness and the cup’s red-fruit identity.

Producer Story

Finca El Paraíso, in Cauca, Colombia, are pioneers redefining what coffee can be. Their reputation rests on controlled fermentations, thermal-shock washing, and an R&D mindset that treats each lot like a study in flavour, not a commodity.

Innovation here is matched by responsibility: close work with partner growers, careful resource use, and investment back into their community so progress is shared at origin. Crucially, they bring that same care to decaf. This Castillo follows El Paraíso’s 'red plum' fermentation approach before being decaffeinated at origin with sugarcane EA, preserving sweetness, clarity, and place.

The result is a decaf that feels true to El Paraíso’s philosophy: precise, generous, and crafted to surprise. Coffee without caffeine, not coffee without character.

From the cupping table

Aroma: very sweet, bright red fruit.

Flavour: plum, cherry, raspberry, granadilla.

Finish: prolonged cherry aftertaste.

Overall: super sweet and fruity decaf with gentle acidity and a smooth, medium body.

Espresso

This is our current espresso recipe for El Paraiso Decaf. You can adjust the final espresso weight out for taste preference.

Ratio (ground coffee weight:final espresso weight out):

Dose:

Grind Size (using a Mahlkönig EK43):

Yield:

Extraction Time:

Brewing Temperature:

Filter

We use the following V60 recipe for well rested coffees (at least 2 weeks from roast date).

Ratio (ground coffee weight:final espresso weight out):

Dose:

Grind Size (using a Mahlkönig EK43):

Yield:

Extraction Time:

Brewing Temperature:

Important Information

Roasting Day: We roast our coffee every Tuesday.
Order Cut-off: Place your order by midnight on Monday to be included in that week's roast.
Dispatch Timing: Orders placed before the cut-off are roasted and shipped within the same week.
Late Orders: Orders placed after midnight on Monday will usually be roasted and shipped the following week. However, if we have freshly roasted coffee available from the previous Tuesday's roast, we'll send that instead (while stocks last) so you don’t have to wait an extra week.

As a small-batch roastery, this schedule ensures that you receive your coffee at its freshest.

We ship all orders using Royal Mail. For coffee orders to the UK, Ireland, and select European countries, we offer:

Standard | Tracked | 48h: Reliable delivery within 48 hours.
Priority | Tracked | 24h: Faster delivery within 24 hours.

For more details, please check our Shipping Policy.

To enjoy the full flavour and nuances of your coffee, we recommend the following rest periods from the roast date:

Coffee Roasted for Filter:

Dark: 2 days
Light to Medium: 4-10 days
Very Light and/or Very Dense Coffee: 10 days or more

Coffee Roasted for Espresso:

Dark: 2 days
Medium: 8-10 days
Light: 10 days or more

Resting allows the coffee flavours to develop fully.

While these recommendations generally provide the best results, individual preferences and specific beans may vary. If in doubt, wait 2 weeks after roast date.