Coffee Tech - Finca El Paraiso Red Plum Castillo Double Anaerobic

Origin: Colombia, Piendamo, Cauca

Elevation:  2,050 m.a.s.l.

Producer: El Paraiso

Varietal: Castillo

Processing Method: Double Anaerobic

Produced by Diego Bermudez entirely of the Castillo variety of Arabica, and processed by the double-anaerobic washed method, in which the fermentation step occurs in a hermetically sealed vessel before the beans are washed and dried.

Diego’s farm, El Paraiso, is located in the heartland of Cauca, Colombia, a region that has now cemented its reputation for being a hotbed of coffee processing innovation. And this crop of Red Plum exemplifies how producers like Diego are using these techniques to develop exceptional coffees.

Coffee cherries are picked over-ripe, disinfected using ozone and undergo a 36-hour anaerobic fermentation submerged in water. Following the initial fermentation process, the outer layers of the cherries are removed, and the mucilage and pulp from this process is used to create a culture medium. The culture medium is returned into the coffee beans for a second 12-hour fermentation before dried using a specialised dehumidifier.

This is truly an exceptional and unique coffee, and a testament to the effort and ingenuity of Diego Bermudez and his team at El Paraiso.

Flavour Notes: Strawberry, osmanthus, raspberry