Kawa Colombia El Paraiso #2 200g

Date: 09/01/2023
Sale price6.500 KWD


A new batch of Colombian coffee with notes of blueberry & violet candy, a gourmet and sweet coffee!
The double anaerobic fermentation gives this coffee a floral side mixed with a lactic acidity, a surprising and delicious mix.

Variety Castillo

Method Double Anaerobic Fermentation

Score 90+

Producer Diego Samuel Bermudez

Diego Samuel Bermudez

The result of the work of Diego Samuel Bermudez, this fruity little bomb with sweet accents comes straight from the Finca El Paraiso, nestled at 1700 meters above sea level in El Tambo in the Cauca region of Colombia.

Focused on technological and agronomic innovation, this young coffee farmer is exploring ways to improve the quality of his coffees while controlling the impact of climate change in the country.

This coffee comes from a single-varietal batch of Castillo, a high-yielding variety popular in Colombia because it is resistant to coffee rust. Its treatment in double anaerobic fermentation gives it all its aromatic complexity and juicy character.

The farm focuses on the critical and complex technology and processes involved in producing coffee of this quality. All selected lots are from the Castillo variety, dispelling the myths that still question the quality of this variety when the raw product is processed further to bring out its true potential.

Precise fermentation process :

1. Anaerobic fermentation in cherry for 48 hours in tanks with valves at a temperature of 18° Celsius.
2. Remove the pulp
3. Anaerobic fermentation with mucilage for 48 hours at 20° Celsius
4. Heat shock washing. First wash at 40° Celsius then at 12° Celsius.
5. Controlled drying for 34 hours at 35° Celsius and a relative humidity of 25%, until grain humidity reaches 10% - 11%.

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