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EL Paraiso Red 150g

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Colombia, Cauca

Diego Samuel Bermudez Tapia


1600 m.a.s.l.

Hot and Cold fermentation

Light roast

    Farm information

    Finca El Paraiso is located in the municipality of Piendamo, Corrigimiento de Tunia, Vereda los Arados along the stretch of the Panamerican highway between Popayan and Cali. Its climate is humid with winds from the Pacific. Cherries mature slowly given El Paraiso’s elevation ; this slow maturation helps the concentration of sugars and considerably improves the cup.

    The coffee has been processed through:

    1. Anaerobic fermentation in cherry for 48 hours at 18 degrees Celsius in tanks with a pressure release valve.
    2. Depulping
    3. Second anaerobic fermentation in mucilage for 48 hours at 120 degrees Celsius.
    4. Thermal shock wash, first with water at 40 degrees then with water at 12degrees.
    5. Controlled drying for 34 hours at 35 degrees to drop the relative humidityfrom 25% to the desired level between 10%-11%. Drying takes place in INDESTEC’s Eco-Enigma machine through condensation and air recirculation.

    Flavor profile

    You will find notes of Dragon Fruit, Pomegranate and hibiscus, and more surprising is the buttery mouthfeel that remains on your lips.