Red Jelly - Colombia
Red Jelly - Colombia
Red Jelly - Colombia
Red Jelly - Colombia

Red Jelly - Colombia

Sale price$731.00

This is yet another incredible lot from Diego Bermudez and Finca El Paraiso. Sweet, expressive and jammy like red fruits, this thermal shock Castillo is one of our new favourites from Diego.


  • Variety: Castillo
  • Country: Colombia
  • Region: Cauca, Colombia
  • Process: Washed w/ Thermal Shock & Double Fermentation
  • Altitude: 1930 MASL
  • Harvest: May 2024
  • Producer: Diego Bermudez
  • Farm: Finca El Paraiso
  • Roast Level: Light

tasting iconIn the cup

We get intense jammy sweetness like raspberry, cherry, lychee and florals. This coffee has a creamy mouthfeel and a citric acidity. It has a long sweet finish.

Clean Funky
Terroir Process

producer iconAbout The Producer

Diego, one of the owners of El Paraiso, is a mastermind of Coffee Processing. He employs bio reactors and a meticulous selection of microorganisms to precisely control every aspect of the fermentation process, including temperature, pH, sugar content, and microbial load. This level of precision results in a coffee that is unparalleled in its complexity and flavor profile.

process iconProcessing

The process begins with the harvest of overripe coffee cherries because the coffee pulp contains many tannins, polyphenols, esters, and other compounds that, when they remain for a longer time together with the seeds, these compounds pass through in greater quantity, increasing the red fruit taste. Then the coffee cherries are disinfected with ozone, and they are transferred to the cherry fermentation tanks, in which an anaerobic fermentation process is carried out for 36 hours submerged in water. Then the coffee is pulped; the mucilage and pulp are taken to the pilot plant to carry out the production of the specific microorganisms of the process and generate the culture medium that contains the precursors of aromas and flavors produced in the fermentation, then this culture medium is added to the tanks fermentation for 12 hours to fix the precursors to the coffee beans through pressure. Then a thermal shock process is carried out to fix a greater amount of precursors and seal the coffee for a good drying process. Dried in a dehumidifier to remove humidity, preserving the soft notes of the coffee and avoiding the over-oxidation of the coffee seed and stopping the metabolic processes to avoid over-fermentation. Stabilization and storage in a cool place Selection and threshing according to the quality standard

variety iconVariety

Castillo is a hybrid variety. It is a cross between Caturra and Timor. Carefully created for its resistance to leaf rust, Castillo is a hybrid variety that now makes up 40% of Colombia’s coffee crops. It is a “dwarfed” tree that can be planted in high density, resulting in generous crop yields.

transparency iconTransparency

We paid Diego (INDESTEC SAS): $23.54 USD/kg
Our total Costs Roasted: $33.18CAD/KG