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 :
1 : 15
1st of September
200g pack coffee ship in 1-2 working days.
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