This experimental coffee from El Paraiso farm in the Cauca region of Colombia is created under the guidance of Diego Bermudez. The process begins with carefully harvested ripe cherries that are ozone-disinfected and undergo 72-hour anaerobic fermentation in water-submerged tanks. After depulping, the mucilage and pulp are transferred to a pilot laboratory where a culture medium is developed using microorganisms extracted from yellow fruits - pineapple and mango. This medium, rich in esters and fruity compounds, is reintroduced into the fermentation process for another 36 hours. A thermal shock wash finalizes the process, sealing aromatic compounds, followed by slow drying in a dehumidifier. The result is a vibrant and elegant coffee with lychee, white peach, and apple notes interwoven with fine floral brightness.
A specialty coffee roastery that offers a wide variety of single-origin coffees and blends, with a focus on freshness and highlighting the diverse flavors of different coffee-growing regions.
