Order 3 bags coffee or more and free shipping in CAN and USA X
Premium

El Paraiso Strawberry

New arrival! This is a double anaerobic fermentation of a blend of Pink Bourbon and Castillo commissioned for us.

Ripe whole cherries are selected, floated and first ozone washed. They are then placed into large tanks flushed with CO2 for anaerobic fermentation. During this first phase, coffee juices are extracted and undergo a separate controlled fermentation in a lab, combined with a selected culture of bacteria and yeasts. The cherries are pulped and undergo second stage anaerobic fermentation in mucilage with the extracted juices. After fermentation, coffee is washed with thermal shock (high temperature washing, followed by cold water). Final phase of controlled drying.

200g

Origins:

Cauca, Colombia
Producer: Diego Samuel Bermudez Tapia
Variety: Pink Bourbon and Castillo
Process: Double Anaerobic Thermal Shock
Elevation: 1930masl

Roast Profile:

Light Roast

Tasting Notes:

Strawberry Jam, Raspberry Candy, Haw Flakes, Apple Puree

Brew:

Filter

$38.00

Purchase:



Stock: Available

Free CAN and USA Delivery

Order 3 or more bags of coffee and the whole order ships free. Flat rate $10 shipping for orders under 3 coffees.

Same or next day shipping (excluding weekends / preorders / intl orders). This coffee may be rested before being shipped.

Once shipped, please allow for a transit time of 4-7 business days. Orders in the GTA deliver within 1-2 days.

Pickup Orders

Use code PICKUP at checkout to waive shipping. You will receive an email once your order is ready.

International Orders

$25 Flat rate per order:
China
Hong Kong
Macau
Taiwan

Other Countries: please inquire

Overview


Premium

El Paraiso Strawberry

New arrival! This is a double anaerobic fermentation of a blend of Pink Bourbon and Castillo commissioned for us.

Ripe whole cherries are selected, floated and first ozone washed. They are then placed into large tanks flushed with CO2 for anaerobic fermentation. During this first phase, coffee juices are extracted and undergo a separate controlled fermentation in a lab, combined with a selected culture of bacteria and yeasts. The cherries are pulped and undergo second stage anaerobic fermentation in mucilage with the extracted juices. After fermentation, coffee is washed with thermal shock (high temperature washing, followed by cold water). Final phase of controlled drying.

200g

Origins:

Cauca, Colombia
Producer: Diego Samuel Bermudez Tapia
Variety: Pink Bourbon and Castillo
Process: Double Anaerobic Thermal Shock
Elevation: 1930masl

Roast Profile:

Light Roast

Tasting Notes:

Strawberry Jam, Raspberry Candy, Haw Flakes, Apple Puree

Brew:

Filter