Brew N Bread

Colombia El Paraiso Anaerobic - Lychee (COE 2019)


荔枝。 番石榴。 桃子。 糖漿
Lychee. Guava. Peach. Syrupy.

Variety Bourbon
Processing Double Anaerobic
Region Piendamo, Cauca
Producer Diego Samuel Bermudez Tapia
Altitude 1850 masl
Certification 2019 COE #24, 2018 COE #10
Roast Level Light Roast
Tasting Notes 荔枝。 番石榴。 桃子。 糖漿
Lychee. Guava. Peach. Syrupy.
Quantity 200g

About this coffee :

Diego Samuel started with his coffee growing project Finca El Paraiso in 2008. To him growing coffee was fascinating, he would love visiting his friend’s farms and see them growing coffee. No one in his family grew coffee at that time so he says that he’s been adopted by the coffee growing industry.

His family owned a farm that was isolated so Diego saw the opportunity to grow coffee there and after getting the permission of his family to start growing coffee he begins a 2.5 hectares project while doing his studies on Agricultural Enterprise Management. Selling his coffee to the local cooperatives allowed him to pay his studies and start evolving as a coffee producer. After asking himself about why he couldn’t afford other things than his studies out of the coffee sold from his farm.

He decides to start building a network going to different shows in different regions meeting people and realised that there were other ways to produce coffee in different qualities, from different varieties and submitting them to different contests.

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 neighbour farms from his family and friends. He says that he likes to be out of the comfort zone as this has been always helped him to keep evolving.

Diego grows in his farm Bourbon, Laurina, Gesha, Castillo and Colombia and plans on growing more varietals. He expects to keep participating in this kind of contests as this has been the way to promote his work and establish new commercial relationships.

This anaerobic coffee has an intense fruity sweetness, with lots of lychee, guava & peach fruitiness, finish with a velvety syrupy mouthfeel. A lovely coffee to slowly sip till the last drop. 

Brewing Recipe :

Brewing ratio 1 : 15
Ground coffee 15g
Total water 22ml
Water temperature 95ºc
Brew time 2-2.30 minutes
Roast Date 14th of December 十二月十四號

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