Colombia El Paraiso birthday cake

Coffee overview

This sensational lot produced by Diego Bermudez showcases his repertoire for creating flavors in coffee that have never been tasted before. This coffee is famous among coffee enthusiasts for its incredible array of creamy, sugary, savory notes punctuated by Pink Bourbon fruit characters. Dynamic and complex, expect an array of milky, creamy, cakey textures and flavors complimented with tropical fruits and berries, and finally; spices and florals, all of which hit the palate in abundance.

Coffee flavor profile

Birthday cake, cardamom whipped cream, licorice root.

Acidity: tropical, soft
Sweetness: sugary, slightly savory
Body: highly textured, slightly savory

Brewing evaluation

Rest: 30+ days recommended

Filter eval day 1: Gabi Standard Recipe of 1:18 shows a heavily-textured cup with a mouthfeel similar to cake, whipped cream, and black tea. Building on this base is punctuating tropical fruits (the sugary bits inside funfetti birthday cake), overarching sugary sweetness (whipped cream, pastry), and dynamic spices (licorice root, cardamom). A highly unusual, complex and intriguing cup.

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

Information

Farm: Finca El Paraiso
Region: Cauca
Country: Colombia
Variety: Pink Bourbon
Process: High intervention washed
Process details: Whole cherries are fermented for 48 hours, depulpled, then fermented with proprietary El Paraiso 'tropical' yeast for 36 hours under pressure. Liquid extracted from the pulp is infused into the tanks for the last 18 hours of fermentation. Coffee is thermal shock washed, the dried in a rotating dehumidifer until target moisture is reached.
Sourcing: Falcon Coffees