SEPTEMBER - Mango Smoothie - Decaf Thermal Shock

Tasting notes: Molasses, Caramel. Dark Chocolate

Mango Smoothie is one of our favourite decafs we've had to date. With a creamy tropical sweetness, and a juicy mouthwatering acidity reminding us of pineapple and tangerine, it's a decaf that may change your opinion on decaf. This coffee is produced by our friends at Finca El Paraiso.

In the cup

We taste the sweetness of creamy mango lassi, sweet and juicy pineapple, and sparkling tangerine like acidity. This coffee has an incredibly creamy body and a long sweet finish.

About The Producer

El Paraiso and the Bermudez family are absolute geniuses when it comes to methodology in coffee processing. Rather than using standard anaerobic fermentation tanks, they use precise bio reactors to ferment the product. We have come to know Alex and Finca El Paraiso's team as the world leaders in coffee processing.

Processing

Rather than using standard anaerobic fermentation tanks, Alex uses precise bio reactors to ferment the product. He measures everything from time, temp, ph, sugar content and microbial load. The process of this profile begins with the proper harvesting of the coffee cherries at an optimum point of ripeness. This decaffeinated lot undergoes a semi-washed culturing process with Saccharomyces cerevisiae, before decaffeination via sugarcane-derived ethyl acetate.

Variety

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.

Quantity:	250g	Origin:	Colombia
Region:	Cauca, Colombia	Farm: Finca El Paraiso
Process:	Thermal Shock Decaffeinated	Variety:	Castillo
Altitude:	1930 MASL	Roast level:	Light
Brew method:	Filter	Roast date:	May 20, 2026