Colombia - Finca El Paraiso
Colombia - Finca El Paraiso
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- Light Roast
- Colombia, Cauca
- Castillo – Washed Anaerobic with Thermal Shock
- 1900 Meters Above Sea Level
- Lychee, Peach Candy, Mandarin – Peach Lychee Tea
- 250g | 8.8oz
- Pourover, Espresso, Drip
Acidity ◉ ◉ ◉ ○ ○ Body ◉ ◉ ○ ○ ○
Sweetness ◉ ◉ ◉ ◉ ○ Aftertaste ◉ ◉ ◉ ○ ○
Please note: Pre-ground coffee beans can quickly lose their freshness, resulting in a notable decrease in aroma and flavor. For this reason, we do not offer a grinding service. We strongly encourage our customers to grind their coffee beans just before use for the best experience.
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Terminal 3 at Home
Brewing Recipes
V60 Style
Water Temperature → 93 °C
Grind Size → 1200 μm (Medium Coarse)
Dry Dose → 18g
Water Ratio → 1:16
Water → Third Wave Water - Classic Light Roast Profile
Brewing Strength → TDS 1.44
Pouring Method
Bloom - 0:00 - 30g
First Pour - 0:30 - 130g
Second Pour - 1:20 - 200g
Third Pour - 2:15-288g
Total Brewing Time → 2:20 min
Flat Bottom
Water Temperature → 93 °C
Grind Size → 1200 μm (Medium Coarse)
Dry Dose → 18g
Water Ratio → 1:16
Water → Third Wave Water - Classic Light Roast Profile
Brewing Strength → TDS 1.46
Pouring Method
Bloom - 0:00 - 30g
First Pour - 0:30 - 130g
Second Pour - 1:20 - 200g
Third Pour - 2:15-288g
Total Brewing Time → 2:25 min
About the bean
First Class is the highest-tier offering at Terminal 3 Roasters, representing coffees that showcase exceptional quality and innovation.
We are proud to feature Lychee Peach from Finca El Paraíso in Cauca, Colombia, produced by the renowned Diego Bermúdez. This coffee highlights Diego’s pioneering, science-driven approach to processing, which has reshaped modern specialty coffee.
Through meticulous cherry selection, ozone sterilization, and controlled fermentations, this coffee delivers a consistently complex and refined profile at scale.
The coffee undergoes a 36-hour anaerobic fermentation followed by a secondary fermentation with selected microorganisms to build layered aromatics and sweetness. A thermal shock using alternating hot and cold water halts fermentation and locks in flavour, while dehumidified drying preserves its creamy body and long, vibrant finish.
In the cup, expect expressive notes of lychee, peach candy, and mandarin, supported by bright malic acidity. The result is a clean yet fruit-forward washed coffee that stands out for its clarity, balance, and precision.