DaVinci Coffee

Colombia El Paraiso Double Anaerobic Poppy Mint (COE 2018) 哥倫比亞 雙重厭氧 天堂莊園 祕密花園


Mint. Lemongrass. Orange Zest. Lemon Zest. Ginger Ale.

品種 卡斯提洛,哥倫比亞,卡杜拉
Colombia, Castillo, Caturra
雙重厭氧 Double Anaerobic Processed
考卡 Piendamo, Cauca
迪亞哥 Diego Samuel Bermudez Tapia
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 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。


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 also an amazing double anaerobic coffee. The dry aroma has peppermint essential oil, orange peel, lemongrass and Mojito. In the mouth, the main notes are strong mint, eucalyptus and citrus essential oils, followed by orange peel, lemongrass and lemon ginger tea aromas, fresh and vivid.

Brewing Recipe : 

Brewing ratio 1 : 15
Ground coffee 15g
Total water 225ml
Water temperature 92ºc
Brew time 2.30 minutes
Roast Date 7th of March 三月七號