El Paraiso
$30.00
From the one that brought you our Lychee Lot (and one of my all-time favorite coffees), Diego Bermudez brings us another incredible and innovative coffee. A visionary and coffee processing specialist, he was one of the first that began to experiment with processing methods by researching microorganisms and yeast. This one is super aromatic with deep intense tasting notes that reminds us of berry jam and a fruit candy sweetness with rose-like florals. (light roast)
Stat Sheet
Though some of the details are kept proprietary, this specific coffee undergoes an anaerobic thermal shock processing method. Diego uses selected micro bio-organisms that are added into bioreactor tanks for anaerobic (no oxygen) fermentation where he measures everything from time, temp, pH, and sugar content. The coffee goes through two rounds of anaerobic fermentation and then it’s washed with water at 40°C, and then again with water at 12°C, a process that Diego refers to as ‘thermal shock’.The thermal shock allows Diego to intensify the fermentation to an exact measure, bringing out some of the most aromatic and flavorful coffee we’ve ever experienced.
Stat Sheet
Stat Sheet
Stat Sheet
Region
Cauca, Colombia
Producer
Diego Bermudez
Varieties
Castillo
Process
Thermal Shock
Though some of the details are kept proprietary, this specific coffee undergoes an anaerobic thermal shock processing method. Diego uses selected micro bio-organisms that are added into bioreactor tanks for anaerobic (no oxygen) fermentation where he measures everything from time, temp, pH, and sugar content. The coffee goes through two rounds of anaerobic fermentation and then it’s washed with water at 40°C, and then again with water at 12°C, a process that Diego refers to as ‘thermal shock’.The thermal shock allows Diego to intensify the fermentation to an exact measure, bringing out some of the most aromatic and flavorful coffee we’ve ever experienced.
Though some of the details are kept proprietary, this specific coffee undergoes an anaerobic thermal shock processing method. Diego uses selected micro bio-organisms that are added into bioreactor tanks for anaerobic (no oxygen) fermentation where he measures everything from time, temp, pH, and sugar content. The coffee goes through two rounds of anaerobic fermentation and then it’s washed with water at 40°C, and then again with water at 12°C, a process that Diego refers to as ‘thermal shock’.The thermal shock allows Diego to intensify the fermentation to an exact measure, bringing out some of the most aromatic and flavorful coffee we’ve ever experienced.
Though some of the details are kept proprietary, this specific coffee undergoes an anaerobic thermal shock processing method. Diego uses selected micro bio-organisms that are added into bioreactor tanks for anaerobic (no oxygen) fermentation where he measures everything from time, temp, pH, and sugar content. The coffee goes through two rounds of anaerobic fermentation and then it’s washed with water at 40°C, and then again with water at 12°C, a process that Diego refers to as ‘thermal shock’.The thermal shock allows Diego to intensify the fermentation to an exact measure, bringing out some of the most aromatic and flavorful coffee we’ve ever experienced.
