This Castillo coffee from Finca El Paraíso in Timbío, Cauca, Colombia, was produced by Diego Samuel Bermudez and Family at an altitude of 1870 masl. It features notes of rose, red plum, raspberry, and pineapple with floral characteristics. The coffee is processed using PO2 Yeast Inoculation with Thermal Shock and an Anaerobic Washed method before being decaffeinated through the Sugarcane EA process. Produced under citrus and mixed fruit tree shade, it is crafted using controlled fermentation, anaerobic bioreactors, thermal shock treatment, and purpose-built drying systems at Finca El Paraíso.
Recommended for
Flavors
Roast & tastes
Origin
Single origin
🇺🇸 San Diego, California, United States
Frequent Coffee, founded by Mark Gano in Ocean Beach, is San Diego's first roaster built around decaf. The premise is a gap in the American market: specialty-grade decaffeinated coffee treated with the same rigor as any other single origin, alongside low-caffeine and full-caffeine options for drinkers who want to choose their dose rather than accept it. The approach has been validated at the top of the scale. A Red Bourbon decaf from Granja El Paraíso 92, processed by Wilton Benitez, earned 94 points from Coffee Review — a record score for a decaf coffee. The name describes the operating model. Coffee is roasted in small batches and often daily, with roast dates communicated openly so freshness is verifiable rather than assumed. Green buying favors high-grade, traceable lots bought at premiums that support producers directly, and the lineup extends into rare processing methods with releases like Pink Bourbon and White Honey. Roast profiles are built to keep origin character distinct, from bright and fruit-driven to deeper and chocolate-forward, and published with detailed tasting and origin information. Frequent operates direct-to-consumer, shipping nationwide alongside free porch delivery in Ocean Beach, Point Loma, Morena, and Old Town.