Josh’s Notes:
Shock Peach just sounds cool doesn’t it? Another excellent offering from El Paraiso; this time filled with peach soda notes on the nose and in the brew. Definitely has a nice refreshing zing to it backed up with lovely floral qualities. Some tartness of lemon tea makes your mouth pucker as you sip, and before you know it this cup is finished. Ultra crushable and transparent.
Glitch’s Notes:
Led by the Bermudez Family, El Paraiso continues to redefine coffee processing through a combination of technical precision and creative experimentation — a vision that has consistently made waves across the global specialty coffee scene.
This lot was refined using a combination of El Paraiso’s proprietary Double Anaerobic and Thermal Shock processes, resulting in an exceptionally clean and aromatic cup.
After being harvested at peak ripeness, the cherries undergo 36 hours of anaerobic fermentation in water, followed by pulping. The removed pulp and mucilage are then re-fermented in a pilot bioreactor, generating a culture medium rich in aroma and flavor precursors.
This culture medium is reintroduced to the coffee beans, which are then subjected to 12 hours of pressurized treatment to infuse and stabilize the aromatic compounds. Finally, the Thermal Shock process tightens the cellular structure of the beans, preserving and enhancing the sensory balance during drying.
The result is a cup that lives up to its name — bursting with juicy sweetness reminiscent of white peach and lemon tea, accompanied by a crisp, transparent finish.
A radiant example of El Paraiso’s scientific precision and artistry in processing — a truly brilliantly engineered coffee experience.
Roasted light and spectacularly by our friends at Glitch Coffee and Roasters in Tokyo, Japan, rested for 7 days, then vacuum packed and frozen. I recommend enjoying this coffee right away.
Josh’s Notes:
Shock Peach just sounds cool doesn’t it? Another excellent offering from El Paraiso; this time filled with peach soda notes on the nose and in the brew. Definitely has a nice refreshing zing to it backed up with lovely floral qualities. Some tartness of lemon tea makes your mouth pucker as you sip, and before you know it this cup is finished. Ultra crushable and transparent.
Glitch’s Notes:
Led by the Bermudez Family, El Paraiso continues to redefine coffee processing through a combination of technical precision and creative experimentation — a vision that has consistently made waves across the global specialty coffee scene.
This lot was refined using a combination of El Paraiso’s proprietary Double Anaerobic and Thermal Shock processes, resulting in an exceptionally clean and aromatic cup.
After being harvested at peak ripeness, the cherries undergo 36 hours of anaerobic fermentation in water, followed by pulping. The removed pulp and mucilage are then re-fermented in a pilot bioreactor, generating a culture medium rich in aroma and flavor precursors.
This culture medium is reintroduced to the coffee beans, which are then subjected to 12 hours of pressurized treatment to infuse and stabilize the aromatic compounds. Finally, the Thermal Shock process tightens the cellular structure of the beans, preserving and enhancing the sensory balance during drying.
The result is a cup that lives up to its name — bursting with juicy sweetness reminiscent of white peach and lemon tea, accompanied by a crisp, transparent finish.
A radiant example of El Paraiso’s scientific precision and artistry in processing — a truly brilliantly engineered coffee experience.
Roasted light and spectacularly by our friends at Glitch Coffee and Roasters in Tokyo, Japan, rested for 7 days, then vacuum packed and frozen. I recommend enjoying this coffee right away.
