Colombia El Paraiso

Coffee overview

A sublimely-sweet cup from producer Diego Bermudez. This extended thermal-shock washed Pink Bourbon is another example of flavor profiles that break expectations about what coffee can taste like. A very cloying strawberry and watermelon sweetness can be best compared to sticky fruit roll-up candy. Small compliments of passionfruit, lychee, and sugar-free sweeteners round out this cup.

Coffee flavor profile

Strawberry, watermelon, fruit roll-up.

Acidity: tropical
Sweetness: cloying
Body: sticky

Funk: Level 1 (funk detected)

Recommended brewing

Filter: The "Gabi Standard" recipe of 1:18 with a fine grind presents the best clarity in a cup dominated by sweetness. Lower ratios that push for more sweetness will become ever-more cloying.

Espresso: 20:60 is a fun turbo, although, more traditional shots and even milk drinks can have a lot of expression with this coffee.

We use 60 hardness, 20 buffer water heated to 198F in all of our recipes.

Information

Producer: Diego Bermudez
Farm: El Paraiso
Region: Cauca
Country: Colombia
Elevation: 1,800 masl
Variety: Pink Bourbon
Process: Extended washed
Process details: Extended anaerobic washed. Cherries are washed with high-ozone water to limit microbial activity. First phase anaerobic fermentation for 48 hours in pressure-relief tanks at 18 degrees Celsius. Cherries are pulped. Second phase anaerobic fermentation in mucilage for 48 hours with added Lactobacillus cultures. Then thermal-shock washed, first phase at 45 degrees Celsius and second phase at 5 degrees Celsius. Dried for 28 hours until moisture reaches 10-11%, then packed in hermetic bags for 15 days to rest. Coffee is then milled and prepared for export.
Sourcing: Falcon Coffees