El Paraiso R03

Processing

Tasting Notes

Taste Balance

Aroma

Freezing Date

The process of this coffee, which is known as “double anaerobic yellow fruit yeast”, is particularly unusual. This 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 36 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 yeast). 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 20 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.

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.

There was a lot of experimentation. So much that one day it was even said 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 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.

• Single Origin El Paraiso R03 as espresso
• Freshly roasted as espresso
• Fermentation method: 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, strawberry and 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