El Paraíso Lychee Peach Decaf

Proof a decaf can be the most fun cup on the shelf. Lychee and peach burst tropical and bright, with citrus lift and a soft vanilla sweetness rounding it out — clean, sweet, and giving nothing away. Fully decaf, any time of day.

Process

Diego Bermúdez inoculates whole Castillo cherries with El Paraíso's proprietary yeast (YN-09, a strain of Saccharomyces cerevisiae) and ferments them anaerobically for 36 hours, then runs a second fermentation before the farm's signature thermal shock — alternating hot and cold water — halts it at its peak and locks the flavors in. A slow, dehumidified dry preserves the aromatics. Only then is the caffeine removed, using ethyl acetate naturally derived from Colombian sugarcane — a gentle method that leaves the fermentation-built lychee and peach character intact. All of the flavor, none of the caffeine.

In the cup

Acidity

Juicy, bright

Sweetness

Tropical, candied

Body

Round, clean

Brewing

Dialing in the perfect cup is part of the fun. Here's where we recommend starting for this one:

Best Rested

14+ days

Method

Filter, Espresso

Water Temp

93–96°C (200–205°F)

Ratio

1:16

Grind

Medium-Fine