Brew N Bread

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

數量

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

關於這咖啡

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。

他的家人擁有一個與世隔絕的農場,因此迭戈(Diego)看到了在那裡種植咖啡的機會,在獲得家人的允許開始種植咖啡後,他在從事農業企業管理研究的同時開始了一個2.5公頃的項目。把咖啡賣給當地的合作社使他得以支付學業並開始發展為咖啡生產商。在問了自己為什麼他除了從他的農場出售的咖啡中除了學業以外再負擔不起其他事情。

他決定開始建立一個網絡,連接到不同地區與人見面的不同表演,並意識到還有其他方法可以生產不同品質,不同品種的咖啡並提交給不同比賽的咖啡。

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。

迭戈在他的波旁,勞里納,格沙,卡斯蒂略和哥倫比亞的農場生長,併計劃種植更多的品種。他希望繼續參加這種競賽,因為這一直是促進他的作品並建立新的商業關係的方式。

這款厭氧處理咖啡具有濃郁的果味甜味,並帶有許多荔枝,番石榴和桃子的果香,並帶有綿綿般的糖漿般的口感。一杯可愛的咖啡,慢慢品嚐至最後一滴。

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 :

手沖
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

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