FINCA EL PARAISO

Cauca, Colombia

Our collaboration with the legendary Finca El Paraiso in 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 flavours in the cell structure of coffee beans.

Red Apple
×
Caramel
×
Peach

Descritpion

Brew Guide

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 its phenomenal flavour profile. The espresso has intense notes of red apple, caramel and peach as well as a complex, juicy acidity structure.

Processing

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

Tasting Notes

Espresso

Red Apple, Caramel, Peach

Taste Balance

Sweetness	Medium
Body	Medium
Texture	Juicy
Aftertaste	Long, intense

Aroma

Berries, Peach, Lychee

Freezing Date

21-36 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 known as ‘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 flavours, 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 speciality 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 they couldn't sacrifice any more coffee 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 flavour 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 speciality coffees, with a complete water treatment plant, physical and sensory analyses, microbiological and technical laboratories to minimise the environmental impact and guarantee the highest level of consistency and quality of the coffees. They act on the basis of a comprehensive, humanistic and inclusive approach, formulating viable projects that focus on effective intervention models that inspire and encourage people to realise their dreams and bring peace and stability to their family and financial environment. From their processing plant, they have the privilege of serving more than 1600 coffee-producing families, providing them with the necessary means to increase the value of their coffee and thus achieve a better income and, consequently, a better quality of life. In 2017, they founded the Finca El Paraiso Foundation – a non-profit organisation with the aim of supporting health, education, sport, sustainable production projects and vulnerable individuals or families in the Cauca region.

Details

Single Origin El Paraiso YN-05 as espresso
Freshly roasted as espresso
Fermentation method: Double Anaerobic Fermentation / Thermal Shock
Dispatch after roasting
Delivery quantity: 250g, 500g or 1kg coffee beans or ground
Roasted by Ivo Weller (Co-Founder & Head Roaster)
Flavour profile: red apple, caramel, peach
Climate-neutral delivery with DHL Go Green
Collection on site:
Collection 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 18:00

Sustainable cultivation and quality awareness

As with wine, the origin, cultivation and careful harvesting of coffee form the basis for a speciality coffee. We only use ripe and hand-picked 100% Arabica coffee beans for our coffees, as the painstaking manual harvest 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 nourishing and fertile soil conditions. Under these optimal climatic conditions near the equator, the coffee plants have more time to develop their characteristic and fruity flavours.

Freshly roasted by hand

All Röststätte coffees are gently roasted by hand in Berlin so that the natural flavours can fully develop without any unwanted acidity. For a distinctive body and a versatile flavour profile in the cup, we want to emphasise 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 emphasise 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.

Espresso Recipe

Dose in	20g
Extraction time in seconds	29
Dose out	38ml

Freezing Date

22-33 Days after Roast Date

Taste Balance

Sweetness (low to high)	Medium
Acidity (low to high)	Medium-High
Bitterness (low to high)	Low
Texture	Juicy
Weight (low to high)	Medium
Finish (short to long lasting)	Long

Flavour

Red Apple, Caramel, Peach

Milkweight

Normal milk & Oat milk 110g

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