Brew N Bread

Colombia El Paraiso Anaerobic - Lychee (COE 2019) 哥倫比亞 天堂莊園 厭氣處理 (COE 2019)


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

品種 Bourbon
處理法 Double Anaerobic
產區 Piendamo, Cauca
Producer Diego Samuel Bermudez Tapia
Altitude 1850 masl
Certification 2019 COE #24, 2018 COE #10
烘培程度 Light Roast


迭戈·塞繆爾(Diego Samuel)於2008年開始了他的咖啡種植項目Finca El Paraiso。對他來說,種植咖啡令人著迷,他很想參觀他朋友的農場,看看他們種植咖啡。當時他的家人沒有人種植咖啡,因此他說自己已經被咖啡種植業所採用。



今天,迭戈通過他的公司Indestec(Innovacióny DesarrolloTecnológicopara la Caficultura)設法創造了新的創新技術,以保持不僅來自他的農場,而且來自他的家人和朋友的鄰居農場的傑出杯賽形象的一致性。他說他喜歡離開舒適區,因為這一直在幫助他不斷發展。



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 6th of September 九月六號

200g 在 1-2 工作天內出貨
一公斤裝預定烘焙,在 3-5 工作天內從馬來西亞寄出