Colombia El Paraiso P02 Red Plum - P02 processing

Cup profile:
rose, raspberry, plum, earl grey, candy

Key Facts:
Diego Samuel Bermudez, El Paraiso, El Tambo, Cauca
Variety: Castillo & Caturra
P02 processing, 1700-1950m

About the coffee:
Diego Samuel Bermudez and his El Paraiso farm have been synonymous with exceptional processing methods and flavor profiles for over 15 years, which have already found many fans among you (and us!).

That's why we're so happy to finally have Diego's Red Plum in our range again and to immerse ourselves fully in the unique style of this lot - even more because Felix was on site at the farm in El Tambo in 2022 and we therefore have an even closer personal connection to this coffee.

About the processing: P02 Thermal Shock
First, the cherries undergo anaerobic fermentation in tanks at 19 degrees for 28 hours. They are then depulped (the skin is removed) and go through a second anaerobic fermentation (including the mucilage) for 40 hours at 21 degrees. This is followed by thermal shock: the coffee is first washed at 40 degrees and then at 12 degrees in order to stop fermentation at exactly the right time. The coffee is then dried (for 28 hours at 42 degrees, for those who want to know exactly) until the coffee has reached the target moisture content.