Diego Bermudez produces outstanding coffee at his farm, El Paraíso. Diego is known for pushing the boundaries of fermentation and processing. We're fortunate to work with Diego and team, and we're proud to share the results with you.

The team harvests the ripest cherries and rinses them with ozone. The cherries are then fermented anaerobically for 48 hours with water and yeast. The coffee is pulped and fermented again. Fermentation is stopped with a thermal-shock wash. The coffee is dried in a humidifier and decaffeinated using the sugarcane process.

This is a fun, super-tasty decaf coffee. It's complex, but crushable. Look for subtle hints of key lime, plum, tres leches cake, and brown sugar in the cup.