Details:

• Origin: Colombia — Finca El Paraiso, Cauca

• Producer: Samuel Diego Bermudez

• Varietal: Castillo

• Process: Thermal Shock Washed Decaf

• Decaf Method: Sugarcane‑derived ethyl acetate

• Roast: Medium Light

• Bag Size: 227g

• Tasting Notes: Raspberry • Peach  • Key lime 

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Intro:

Hydrangea is excited to present El Paraiso Decaf, a beautifully crafted decaffeinated coffee that retains vibrancy and clarity often lost in decaf lots. Sourced from Finca El Paraiso in Cauca, Colombia, this lot combines thoughtful processing with expert decaffeination to preserve sweet fruit complexity and bright acidity — making it a standout for filter brews even without caffeine.

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The Producer:

This coffee comes from Samuel Diego Bermudez of Finca El Paraiso, a farm in the lush Colombian highlands known for innovative fermentation and processing methods. Samuel and his team approach every lot with care, blending experimental techniques and traditional craftsmanship to express distinct, lively profiles. Even after decaffeination, the attention to detail in cultivation and post‑harvest handling shines through.

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The Process:

Before decaffeination, the coffee undergoes a semi‑washed culturing process with Saccharomyces cerevisiae, lending depth and sweetness to the base profile. It is then decaffeinated in Colombia using ethyl acetate derived from sugarcane, a method that preserves many of the coffee’s original aromatic and flavour compounds. This careful sequence helps ensure the cup remains clear, expressive, and full‑bodied — a rarity among decaf coffees.

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The Cup:

In the cup, El Paraiso Decaf is vibrant and engaging. Red cherry 🍒 sweetness opens the profile, followed by juicy peach 🍑 nuances that add softness and fruitiness. A key lime 🍋 acidity lifts the finish with brightness and clarity, creating a decaf that feels lively and balanced rather than muted.

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Overall:

Hydrangea’s El Paraiso Decaf defies expectations for decaffeinated coffee. With its fruit‑forward sweetness, bright acidity, and clean clarity, it delivers a specialty cup that’s refreshing, nuanced, and satisfying — perfect for anyone who loves great coffee but wants to skip the caffeine without sacrificing flavour.

What is the roast recency?

We recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.

What does 'Filter' or 'Espresso' Roast mean?

Typically filter is roasted lighter than espresso, though this is not always the case. Several factors play into what brands a Manhattan coffee as 'filter' or 'espresso', which includes the roast profile - i.e. how the beans are roasted, not just how developed a roast it is. It doesn't preclude you from using the beans for espresso though!