DaVinci Coffee

Colombia El Paraiso Double Anaerobic Bourbon (COE 2018) 哥倫比亞 雙重厭氧 天堂莊園 波旁種


Mango, Passion Fruit, Candied Pineapple, Grapes, Strawberry, Rum

波旁 Bourbon 
雙重厭氧 Double Anaerobic Processed
考卡 Piendamo, Cauca
迪亞哥 Diego Samuel Bermudez Tapia
烘培程度 Light Roast
Tasting Notes
Mango, Passion Fruit, Candied Pineapple, Grapes, Strawberry, Rum 


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 Desarrollo Tecnológicopara la Caficultura)設法創造了新的創新技術,以保持出自於他的農場的一致性。還包括來自他的家人和朋友的鄰居農場也一樣有著優秀的咖啡品種。他說他喜歡離開舒適區,因為這一直在幫助他不斷成長。

迭戈在他的農場種植波旁,勞里納,格沙,卡斯蒂略和哥倫比亞,併計劃種植更多品種。他希望繼續參加 COE 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。

這是經過厭氧日曬處理的波旁種咖啡。 超級多汁的咖啡,充滿芒果,百香果和草莓的香氣,並帶有蘭姆酒尾韻。 非常適合一個炎熱的下午品嚐的咖啡。

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 is the bourbon varietal with anaerobic natural processed. Super juicy coffee with vibrant notes of mango, passionfruit & strawberry, finish with a winey twist. A very enjoyable coffee for a hot afternoon. 

Brewing Recipe : 

Brewing ratio 1 : 15
Ground coffee 15g
Total water 225ml
Water temperature 92ºc
Brew time 2.30 minutes
Roast Date 16th of January 一月十六號