Colombia El Paraiso / Rosa Te
Free delivery for orders above SGD 50 in Singapore
This variant is currently sold out
All roasted bags are sold out online. Any orders received after 6pm SGT will be roasted and shipped out on Wednesday, 4 August 2021. 30 bags only.
Country/Region: Colombia/Piendamo, Cauca
Processing: Special Washed Process
Elevation: 1960 m.a.s.l.
Taste Notes: Rose, Apricot, Pineapple, Peach Tea
A family-run business, El Paraiso was started by Diego Samuel Bermùdez Tapia in 2008, with the aim to create high-quality coffees with incredible consistency. Located in Piendamo, Cauca, the 2.5 hectare farm is operated by four family members, and eight employees.
Samuel and his team pride themselves on their advanced fermentation techniques, being one of the first farmers in Colombia to experiment with different types of microorganisms and yeast during the coffee fermentation process. Through his specific processing methods, he has been able to achieve consistent taste profiles with his coffees, receiving over 10 awards from different Specialty Coffee Associations.
After picking, coffee cherries are first washed with filter water to remove microorganisms present on the cherry surface. The specific microorganisms are then introduced, depending on the end profile Samuel wants to create. The process starts with anaerobic fermentation for 48 hours at 18 degrees Celsius. The cherries are then depulped, and fermented for the second time with the mulcilage on, for 48 hours. The level of fermentation is controlled with careful monitoring of temperatures and pH levels.
An advocate for sustainable coffee farming practices, Samuel even developed his own environmentally friendly coffee drying technology, which makes use of closed air circulation and temperature control. The cherries undergo an extra long 34 hours drying process at 35 degrees Celsius, to reduce the moisture level to 10-11%. This controlled drying gives this coffee its specific flavour profile.