EL Paraiso Red Plum - 10 oz
Orders are roasted on Friday and shipped on Saturday.
Flavor Notes: Red berries, cherry, raspberry
Variety: Castillo
Process: Double-fermented, thermo shock, washed
Producer: Diego Bermudez, Finca El Paraiso
Region: Cauca, Colombia
Diego’s farm, El Paraiso, is located in the heartland of Cauca, Colombia, a region that has now cemented its reputation for being a hotbed of coffee processing innovation. And this crop of Red Plum exemplifies how producers like Diego are using these techniques to develop exceptional coffees.
Coffee cherries are picked over-ripe, disinfected using ozone and undergo a 36-hour anaerobic fermentation submerged in water.
Following the initial fermentation process, the outer layers of the cherries are removed, and the mucilage and pulp from this process is used to create a culture medium. The culture medium is returned into the coffee beans for a second 12-hour fermentation.
The beans are subjected to thermal shock, a controlled temperature change that ensures a greater fixation of flavor precursors, and dried process using a specialized dehumidifier.
This is truly an exceptional and unique coffee, and a testament to the effort and ingenuity of Diego Bermudez and his team at El Paraiso.
Orders are roasted on Friday and shipped on Saturday.
Flavor Notes: Red berries, cherry, raspberry
Variety: Castillo
Process: Double-fermented, thermo shock, washed
Producer: Diego Bermudez, Finca El Paraiso
Region: Cauca, Colombia
Diego’s farm, El Paraiso, is located in the heartland of Cauca, Colombia, a region that has now cemented its reputation for being a hotbed of coffee processing innovation. And this crop of Red Plum exemplifies how producers like Diego are using these techniques to develop exceptional coffees.
Coffee cherries are picked over-ripe, disinfected using ozone and undergo a 36-hour anaerobic fermentation submerged in water.
Following the initial fermentation process, the outer layers of the cherries are removed, and the mucilage and pulp from this process is used to create a culture medium. The culture medium is returned into the coffee beans for a second 12-hour fermentation.
The beans are subjected to thermal shock, a controlled temperature change that ensures a greater fixation of flavor precursors, and dried process using a specialized dehumidifier.
This is truly an exceptional and unique coffee, and a testament to the effort and ingenuity of Diego Bermudez and his team at El Paraiso.
Orders are roasted on Friday and shipped on Saturday.
Flavor Notes: Red berries, cherry, raspberry
Variety: Castillo
Process: Double-fermented, thermo shock, washed
Producer: Diego Bermudez, Finca El Paraiso
Region: Cauca, Colombia
Diego’s farm, El Paraiso, is located in the heartland of Cauca, Colombia, a region that has now cemented its reputation for being a hotbed of coffee processing innovation. And this crop of Red Plum exemplifies how producers like Diego are using these techniques to develop exceptional coffees.
Coffee cherries are picked over-ripe, disinfected using ozone and undergo a 36-hour anaerobic fermentation submerged in water.
Following the initial fermentation process, the outer layers of the cherries are removed, and the mucilage and pulp from this process is used to create a culture medium. The culture medium is returned into the coffee beans for a second 12-hour fermentation.
The beans are subjected to thermal shock, a controlled temperature change that ensures a greater fixation of flavor precursors, and dried process using a specialized dehumidifier.
This is truly an exceptional and unique coffee, and a testament to the effort and ingenuity of Diego Bermudez and his team at El Paraiso.