Tasting Note: Rose | Osmanthus | Sweet Orange | Peach | Tea
||Double Anaerobic Washed
Size: 200g / 1kg
Brewing Recommendation: Filter Brew / Modern Espresso
What does coffee mean to you?
To Diego Samuel Bermùdez Tapia, coffee meant an adventure that transformed his life into becoming one of the most celebrated coffee producers from Colombia.
Armed with a tenaciously curious heart, Diego's efforts to learn and overcome the various challenges in the coffee industry led him to innovations through food technology - he was one of the pioneering Colombian coffee producers to utilize varieties of microorganisms and yeasts in the fermentation processes.
Since El Paraiso positioned and marketed themselves in the specialty market back in 2015, the business has since then grown to comprise a total of seven farms: El Paraìso (the original), and six other expansions - Villa Rosita, Villa Esperanza, Villa Alejandro, South Paradise Estate, El Rubi, and El Manzanal.
On the Naming of the Coffee
At The Crackpots Coffee Roaster, we always try to help beginners and advanced drinkers alike to understand more about coffees. One of our efforts is to explain the various cryptic names of coffees which could be confusing.
Here’s a breakdown of this coffee:
||Colombia, officially the Republic of Colombia, is a country in South America
||A department of Southwestern Colombia, with Popayán as its capital city.
Family-owned, celebrated specialty coffee producer/farmer under the management of Diego Samuel Bermùdez Tapia.
||Literally mean Rose Tea - a coffee lot under El Paraiso that is specially dedicated to producing coffees with prominent rosie aromas and tea-like characteristics.
Additional Notes on El Paraiso's Processing Methods
Thanks to a strict regimen of almost industrial-style processing, Diego has now perfected various recipes to achieve his ideal flavour profiles again and again with the help of controllable variables and cleanliness.
Before any processing, all freshly picked ripe cherries are washed thoroughly with filtered water to remove all microorganisms present on the skins; pre-selected microorganisms are then introduced to according to the desired fermentation type, while the level of fermentation is constantly monitored with temperature and pH level measurements.
Once the desired outcome is achieved, thermal shock process (hot/cold treatement) is employed to ensure that all the tantalizing flavours and aromas are more effectively absorbed by the coffee seeds.