Cardamom Bun
$30.00
Like a warm, spiced, cardamom cake with a refreshing bright twist. Another experiential coffee from the team of El Paraiso! Notes of Cardamom, baking spice, sponge cake, black tea. We’re currently featuring three from this farm that you can buy here and here, or get all three together! (light roast)
Stat Sheet
This exclusive blend of microlots begins with rigorous cherry selection, flotation, and ozonated washing, followed by a 12 hour oxidation stage that activates enzymatic pathways and builds cup complexity. After depulping, the parchment undergoes a two-step process: 12 hours in open tanks and a submerged stage that ensures gradual mucilage degradation for clarity and balance. Traditional channel washing preserves cleanliness and accentuates natural acidity. Drying is carried out in a mechanical dehumidifier at 38 °C until reaching 10-11.5% moisture, after which the lots are stabilized and stored under cool conditions. Finally, washed and honey-processed components are blended, bringing together freshness, sweetness, and texture to deliver a unique and memorable tasting sensory experience thru this coffee.
Stat Sheet
Stat Sheet
Stat Sheet
Region
Cauca, Colombia
Producer
Diego Bermudez, El Paraiso
Varieties
Castillo
Process
Anaerobic Lactic Fermentation Thermal Shock
This exclusive blend of microlots begins with rigorous cherry selection, flotation, and ozonated washing, followed by a 12 hour oxidation stage that activates enzymatic pathways and builds cup complexity. After depulping, the parchment undergoes a two-step process: 12 hours in open tanks and a submerged stage that ensures gradual mucilage degradation for clarity and balance. Traditional channel washing preserves cleanliness and accentuates natural acidity. Drying is carried out in a mechanical dehumidifier at 38 °C until reaching 10-11.5% moisture, after which the lots are stabilized and stored under cool conditions. Finally, washed and honey-processed components are blended, bringing together freshness, sweetness, and texture to deliver a unique and memorable tasting sensory experience thru this coffee.
This exclusive blend of microlots begins with rigorous cherry selection, flotation, and ozonated washing, followed by a 12 hour oxidation stage that activates enzymatic pathways and builds cup complexity. After depulping, the parchment undergoes a two-step process: 12 hours in open tanks and a submerged stage that ensures gradual mucilage degradation for clarity and balance. Traditional channel washing preserves cleanliness and accentuates natural acidity. Drying is carried out in a mechanical dehumidifier at 38 °C until reaching 10-11.5% moisture, after which the lots are stabilized and stored under cool conditions. Finally, washed and honey-processed components are blended, bringing together freshness, sweetness, and texture to deliver a unique and memorable tasting sensory experience thru this coffee.
This exclusive blend of microlots begins with rigorous cherry selection, flotation, and ozonated washing, followed by a 12 hour oxidation stage that activates enzymatic pathways and builds cup complexity. After depulping, the parchment undergoes a two-step process: 12 hours in open tanks and a submerged stage that ensures gradual mucilage degradation for clarity and balance. Traditional channel washing preserves cleanliness and accentuates natural acidity. Drying is carried out in a mechanical dehumidifier at 38 °C until reaching 10-11.5% moisture, after which the lots are stabilized and stored under cool conditions. Finally, washed and honey-processed components are blended, bringing together freshness, sweetness, and texture to deliver a unique and memorable tasting sensory experience thru this coffee.
