Complex Floral spices, Lemongrass, Papaya, Dried Litchi.
In recent years Finca El Paraiso has become a well-known name in the world of specialty coffee. The story of this amazing farm started not all that long ago when Diego Samuel started with his coffee growing project in 2008. To him growing coffee was fascinating, he loved visiting his friend’s farms and see them growing coffee.
His family, who didn’t grow coffee at the time, owned a farm that was isolated so Diego saw the opportunity to grow coffee there. He began a 2.5 hectares project while doing his studies on Agricultural Enterprise Management, thereby seeing the birth of Finca El Paraiso.
Today through his company Indestec (Innovación y Desarrollo Tecnológico para la Caficultura) Diego has managed to create new innovative technologies in order to keep the consistency of his great cup profiles not only from his farm but neighbouring farms from his family and friends.
Double Anaerobic Fermentation Processing
Diego was one of the first farmers in Colombia to start experimenting with fermentation by adding different types of microorganisms and yeasts to the beans. By now he has developed various recipes that are reproducible so he can craft his profiles on demand. This is possible thanks to a strict regimen of almost industrial-style processing, where maintaining a clean and controlled environment is the key.
This lot of cherries destined for Double Anaerobic Processing was harvested at 21 degrees Brix, a measurement used to indicate sugar content. The first fermentation is aerobic, with coffee fermenting in cherry for 40 hours in the harvest sacks. Next, floaters are removed and coffee is depulped then left to ferment for an additional 100 hours, this time in a sealed tank with zero oxygen for an anaerobic fermentation, before being washed and transferred to the solar dryer for 5 days. Coffee completes the drying process on shaded beds for another 22 days until it reaches 10.5-11% humidity.
The goal of Double Fermentation is to bring out the sweetness and complexity of the coffee. As long as the cherries do not exceed 23 degrees Brix to begin with, the fermentation phases of the Double Fermentation process can increase Brix readings by as much as 4 degrees, provided that the pH does not drop below 5 and disrupt the equilibrium between body and acidity.
- Origin: Colombia
- Region: Cauca
- Farm: Finca El Paraiso
- Producer: Diego Samuel Bermùdez Tapia
- Altitude: 1930m
- Cultivar: Bourbon, Laurina, Gesha, Castillo and Colombia
- Processing: Double Anaerobic
- Sourcing: Pebble Coffee