Colombia

El Paraiso

/Behind the story/

El Paraiso started in 2008 as a family project operation to grow coffee in Los Arados village, located in the Department of Cauca, Piendamo municipality. Diego Samuel Bermudez and his family have worked together to create a range of high-quality coffees with exceptional consistency. The farm team consists of 4 family members and 8 employees, they have developed advanced fermentation and washing techniques which you'll enjoy in his coffee. Diego holds a title in Agricultural Business Administration and he is the director of Indestec, a company focused to create new innovative technologies in order to keep the consistency of his great profile recipes not only for his farm, but help and share neighbors farms and friends from different origins. Finca El Paraiso took part of the Cup of Excellence Colombia in 2018 and was ranked at 10th for his washed bourbon with 89.76 points. Diego Samuel coffee is a well know world-wide and won many prizes in regional contest, like Best of Cauca or Land of Diversity.


/Double Anaerobic thermal shock/

Diego has crafted different "recipes" with different fermentation and stages of drying that use a specific temperature and duration. This coffee is another version of anaerobic processed. Just like it's name, the entire process it happen in two phases. After was harvested with careful hand sorting, the coffee cherries are washed with ozonated water to decrease the load microbial. First phase of anaerobic cherry fermentation for 48 hours in tanks with pressure relief valve at a temperature of 18 degrees centigrade. Then the coffee cherry are de-pulp to remove the outer layer of fruit. Second phase of fermentation is anaerobic with mucilage for another 48 hours at 21 degrees centigrade. When fermentation is complete, coffee is washed with thermal shocks in order to transfer and fix the aromas, firstly water at 40 degrees then water at 12 degrees. Then is controlled drying for 34 hours with air recirculation at one temperature of 35 degrees until reaching between 10-11% moisture content.


/Brew guide/
Age to drink: 5-7 days after roast
Coffee amount: 15g
Water amount: 250g, ppm 100-125
Temperature: 93-94 Celsius
Pours: 4 pours, 60g, 60g, 60g, 70g
Brewing time: 2:10-2:20