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El Paraiso Salma

A special fermentation geisha named after Diego's middle daughter, Salma Bermudez.

Noticeably sweet and comforting in a nostalgic kind of way. The prominent dulce de leche note will have you craving for churros.

200g

Origins:

Cauca, Colombia
Producer: Diego Samuel Bermudez Tapia
Variety: Geisha
Process: Special Fermentation Washed
Elevation: 1930masl

Roast Profile:

Light Roast

Tasting Notes:

Mango, Honeysuckle, Pineapple, Dulce de Leche

Brew:

Filter

$55.00

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El Vergel Gesha Marcela

El Vergel Estate has been producing a variety of coffees and experimenting with new and innovative processing techniques. This coffee is an anaerobic natural process Gesha Marcela.

In the words of El Vergel:

"This Gesha is one of the most demanding coffees to be produced at El Vergel, located at the highest part of the estate, this varietal was planted based on the soil and climate conditions specifically to promote an extended growth of the cherries to promote higher brix content. ​Planted in 2016 with a quantity of 12.300 plants, this micro-lot has been managed to find specific genetic branches of the Gesha to develop specific processed based on these genetic branches, for this coffee, was used a mix of 4 genetic branches, which gives more complexity to the profile, and by a CM fermentation obtains a very unique type of Gesha, with the characteristics of the variety and also a whole new face of Gesha possibilities."

200g

Origin:

Tolima, Colombia
Producer: Elias and Shady Bayter
Variety: Gesha Marcela
Process: Anaerobic Natural
Elevation: 1460masl

Roast Profile:

Light Roast

Notes:

Jasmine, White Grapes, Pineapple, Dried Dates

Brew:

Filter

$40.00

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El Paraiso Lychee

Popular Lychee is back!

This is a double anaerobic fermentation Caturra variety.

Whole cherries are first washed, followed by whole cherry anaerobic fermentation for 48 hours. Then the cherries are pulped and undergo second stage anaerobic fermentation in mucilage for 96 hours. After fermentation, coffee is washed with thermal shock (high temperature washing, followed by cold water). Final phase of controlled drying for 34 hours.

200g

Origins:

Cauca, Colombia
Producer: Diego Samuel Bermudez Tapia
Variety: Caturra
Process: Double Anaerobic Thermal Shock
Elevation: 1930masl

Roast Profile:

Light Roast

Tasting Notes:

Osmanthus Honey, Lychee Juice, Peach, Hibiscus

Brew:

Filter

$33.00



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