PEACH PERFECT - El Paraiso Sugar Cane Decaf

Advanced Washed + Thermal Shock

It all starts with the selection of ripe coffee cherries. These are cleaned with ozone and placed into fermentation tanks, where they ferment anaerobically under water for 36 hours.

After that, the cherries are pulped and the mucilage is removed. From the pulp and mucilage, El Paraíso cultivates the specific microorganisms in its own pilot facility — these are the cultures that later create the aroma and flavour precursors in the coffee. This "culture medium" goes back to the beans in the tanks for another 12 hours, where the aromas are bound to the bean under pressure.

The final step is the Thermal Shock: a sudden change in temperature locks the aromas into the beans and seals the coffee for a clean drying process.

Drying happens in a controlled way inside a dehumidifier – this preserves the fine, soft notes of the coffee, prevents over-oxidation, and stops fermentation at exactly the right moment.

Finally, the coffee is stored in a cool place, sorted, and threshed to quality standard before it goes through decaffeination.

Sugar Cane Process

The Sugar Cane process uses ethyl acetate (EA), a natural solvent derived from sugarcane through fermentation – hence the name. EA occurs naturally in many fruits and other foods.

1. First, the green coffee beans are steamed to open up their pores.
2. They are then placed in a solution of water and ethyl acetate, which bonds with the caffeine and removes it without affecting the flavour. This step is repeated several times, until up to 99.9% of the caffeine is removed.
3. Finally, the beans are steamed again to remove any remaining traces of ethyl acetate, and then dried. The residual amount left in the beans is many times lower than in a banana.

The Sugar Cane process preserves the original aromas and flavour of the coffee, often gains in sweetness, and leaves no aftertaste from the decaffeination.

This coffee was decaffeinated in its country of origin – which keeps a greater share of the value chain in the country. Shorter transport routes reduce the CO₂ footprint and guarantee the freshness of the beans.