FINCA EL PARAISO

Cauca, Colombia

Our collaboration with the legendary Finca El Paraiso from Colombia is growing with the fourth coffee from the two producers Alex and Diego Samuel Bermudez. Diego and his brother Alex have a passion for growing exceptional coffee. Their farm is a pioneer in fermentation techniques and has set global standards. Through targeted research into coffee microbiology, the farm has developed its own equipment for the fermentation and drying processes in order to achieve the results achieved in the laboratory on an industrial scale. The team at El Paraiso Farm has developed the thermal shock technique for fixing flavors in the cell structure of coffee beans.

Peach
×
Lychee
×
Caramel

Description

Brew Guide

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El Paraiso YN-05

This exceptional coffee comes from the renowned Finca El Paraiso in the Cauca region of Colombia. The Castillo Lot impresses with a phenomenal flavor profile that also fits wonderfully into the autumnal season. We have selected a coffee for our range that combines intense notes of peach, lychee and caramel with a juicy texture.

Processing

Process	Double Anaerobic Yellow Fruit Yeast
Technique	Thermal shock washing
Variety	Castillo

Tasting Notes

Hot	Gooseberry, Peach
Medium	Lychee, Apple
Cold	Caramel

Taste Balance

Sweetness	Medium
Body	Medium-Light
Texture	Syrupy
Aftertaste	Long

Aroma

Fruity, Floral, Tropical

Freezing Date

16-21 days after roasting date

Double Anaerobic Fermentation
Thermal Shock Washing Technique

The process of this coffee, which is a science in itself and is also called “Double Anarobic with Paraiso yellow fruit feast”, is particularly unusual. It is a so-called double anaerobic fermentation using a two-stage fermentation and the thermal shock technique.

The coffee cherries are carefully harvested at the ideal time for ripening. The coffee cherries then undergo 72 hours of anaerobic fermentation in fermentation tanks. The seeds are then freed from the mucilage and pulp, which are transferred to a separate facility to form microorganisms (yellow fruit feast). In the second phase, the pulp, the mucilage and the microorganisms formed in it are placed in the fermentation tanks together with the de-pulped coffee, where they work under pressure for 36 hours. This is followed by the “thermal shock washing process” to seal the coffee for the drying process. The coffee is then dried in a dehumidifier. The aim is to remove the moisture, preserve the fine coffee notes, prevent over-oxidation of the coffee bean and stop the metabolic processes – to avoid over-fermentation.

Story

This is the story of two brothers who produce some of the best coffee in the world. They come from a small town in one of the poorest regions of Colombia – Piendamo, Cauca. “There was a lot of drug smuggling and alcohol,” says Diego Bermudez in a documentary about his childhood in the region. His brother Alex Bermudez had made it to a better life. He actually studied law - until Diego took him into the world of specialty coffee. Together they run one of the most innovative farms in the world: Finca El Paraiso. Diego studied agricultural economics, so he was already familiar with the subject. The family were not coffee farmers, but they did own a farm. They finally planted their first coffee tree in 2008. That was the start of something big.

They experimented a lot. So much, in fact, that one day they were told that no more coffee could be sacrificed because they had to feed their families. But Alex kept going. One day, the best coffee was on the table. A Castillo that scored 91 points. The famous Thermal Shock Process was born. The Bermudez brothers had developed a revolutionary fermentation technique that uses different temperatures to create unique taste profiles. Today, they work with more than 1000 small farmers and improve their income, which they generate by selling green coffee. They supply these coffee farmers with green coffee, which is then processed at Finca El Paraiso. In return, the farmers achieve better prices – and a little more financial freedom.

Social & economic impact of the world-renowned Finca El Paraiso.

Finca El Paraíso has one of the most innovative and technologically advanced facilities for the processing and drying of specialty coffees, with a complete water treatment plant, physical and sensory analysis, microbiological and technical laboratories to minimize the environmental impact and ensure the highest level of consistency and quality of the coffees. They act on the basis of a comprehensive, humanistic and inclusive concept, formulating feasible projects that focus on effective intervention models that inspire and encourage people to realize their dreams and bring tranquility and stability to their family and financial environment. From their processing plant, they have the privilege of serving more than 1600 coffee-producing families and providing them with the necessary means to increase the value of their coffee, thus generating a better income and consequently a better quality of life. In 2017, they founded the Finca El Paraiso Foundation – a non-profit organization with the aim of supporting health, education, sports, sustainable production projects and vulnerable individuals or families in the Cauca region.

Details

Single Origin El Paraiso YN-05 as filter coffee
Freshly roasted as filter coffee
Process: Double Anaerobic Fermentation / Thermal Shock
Shipped after roasting
Delivery quantity: 250g, 500g or 1kg coffee beans or ground
Roasted by Ivo Weller (Co-Founder & Head Roaster)
Flavor profile: peach, lychee, caramel
Climate-neutral delivery with DHL Go Green
Pick-up on site:
Pick-up address: Röststätte, Ackerstr. 173, 10115 Berlin
After your order you will receive a pick-up confirmation by e-mail (please also check your spam folder)
Pick-up with e-mail confirmation possible: Monday-Friday between 09:30 and 18 o’clock

Sustainable cultivation and quality awareness

As with wine, the origin, cultivation and careful harvesting of coffee form the basis for a specialty coffee. We only use ripe and hand-picked 100% Arabica coffee beans for our coffees, as the laborious harvesting by hand is an essential quality criterion. Our highland coffees are natural products and are grown in shady forest gardens in an environmentally friendly way. This preserves the biodiversity of the growing region. The coffee cherries can ripen slowly at cool altitudes with nutritious and fertile soil conditions. Under these optimal climatic conditions near the equator, the coffee plants have more time to develop their characteristic and fruity aromas.

Freshly hand-roasted

All Röststätte coffees are gently roasted by hand in Berlin so that the natural aromas can fully develop without any unwanted acidity. To achieve a pronounced body and a versatile taste profile in the cup, we want to emphasize and optimally process the special features of the respective variety, farm and origin of the coffee with our roasting. The aim is therefore to exploit the full potential of the green coffee through our roasting method in order to emphasize the valuable work of the producers in the countries where the coffee is grown. These are our quality principles – from source to the final cup.

Unsere Brühempfehlung für den Handfilter V60

20g coffee beans
300 ml filtered water at 90° C
Bloom for 30 seconds with 60g
Then infuse according to the recipe (60g – 60g – 60g – 60g), always wait until the water has completely run through each time
Total brewing preparation / technique: 60g – 60g – 60g – 60g – 60g
Total brewing time: 3:00 minutes

You can read a complete general brewing guide here in our blog. Use the key data listed above for brewing.

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