El Paraíso Thermal Shock Red Plum

A thermal-shock washed lot fermented with El Paraíso's signature 'Red Fruit' culture. Plum, cherry, and raspberry pour over a lift of granadilla, juicy and round through a soft, syrupy finish. Vivid red fruit from first sip to last.

Process

Diego Bermúdez ferments this Castillo twice with the pulp still on, guided by El Paraíso's custom 'Red Fruit' culture — a starter built from the coffee's own mucilage and cascara — which drives the lot's vivid berry profile. The coffee is then washed by thermal shock, hot water followed by cold, halting fermentation at its peak and fixing the aromatics into the seed. A careful, dehumidified dry stabilizes the cup without dulling it.

In the cup

Acidity

Juicy, red-fruit

Sweetness

Jammy, ripe

Body

Round, syrupy

Brewing

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

Best Rested

28+ days

Method

Filter, Espresso

Water Temp

88–92°C (190–198°F)

Ratio

1:17

Grind

Coarse