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Colombia El Paraiso Double Anaerobic

Preparation
Quantity

Saffron. Tamarind. Spearmint. Orange.

Variety Castillo, Colombia & Caturra
Processing Double Anaerobic 
Region Piendamo, Cauca
Altitude
1850-2050 masl
Roast Level Light Roast
Quantity 200g

About La Palma y El Tucan :

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.

Double Anaerobic processing, in this case, means this coffee went through “double” or two-stage fermentation in a sealed oxygen-evacuated tank, first in the whole fruit for two days, then after removal of skin and fruit pulp, for two more days.

From here, the cherries will be moved to the drying stage; coffee will be placed in African-style raised beds for over 25 days and will be racked and rotated every 4 hours. Due to the levels of sugar and moisture, the first days will be crucial to avoid microbial activity prolongation. Finally, parchment coffee will pass through our dry milling and hand sorting stage.

This is a super duper vibrant and refreshing cuppa. You’ll get the aromatics of saffron, tamarind and refreshing spearmint aftertaste. Orange juicy cuppa that makes a perfect after-lunch cuppa to refresh your day.

Brewing Recipe :

Filter
Brewing ratio 1 : 15
Ground coffee 15g
Total water 225ml
Water temperature 92ºc
Brew time 2.30 minutes
Roast Date 6th of August

50g, 200g pack coffee ship in 1-2 working days.

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