Piendamo, Cauca - Colombia

Varietal: Gesha

Altitude: 1960 masl

Processing Method: Aerobic fermentation 60 hours, Anaerobic Fermentation 36 hours, Thermal shock, dried on raised beds

El Paraiso isn’t just special by variety, but the processing of it was extremely meticulous and experimental. A mixture of aerobic and anaerobic fermentation makes way for unique flavors. The following “thermal shock” transfers and fixes the secondary aromas developed during the fermentation. The resulting cup of brewed El Paraiso has an intense peach tea character which is easy drinking, clean and delicious.

We throw in a bottle of our custom water mineral solution with every tin. Mix this with 4.9L of distilled water to brew it exactly as we brew it at the roastery!

Peach tea, yoghurt and raspberry

Roasting Notes

El Paraiso Gesha takes the heat efficiently, therefore we can use less heat throughout the roast. This is especially noticeable throughout the development phase which only makes up for 25 seconds of the roast. This profile preserves the elegant acidity and distinctive aroma.

Brewers Notes

Start with 15g coffee and 230g water (93 degrees). Here at the roastery we grind the coffee a little coarser to optimize a 2:45 brew time.

Pour as follows: 15g in 20s - 15g in 25s - 100g in 45s — 100g in 30s

This style highlights it’s creamy body and peachy acidity.

Custom Water

Our custom mineral solution for this coffee contains 70ppm (parts per million) of general hardness and 10ppm of bicarbonate. This accentuates the creamy body and balances the sweetness and delicate acidity.