Premium
El Paraiso Strawberry
**AVAILABLE**
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 CAD
Stock:
SOLD OUT
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.
Use code PICKUP at checkout to waive shipping. You will receive an email once your order is ready.
Flat rate per order:
China, Hong Kong, Japan, Macau
UK, and select EU Countries
Australia
Other Countries: please inquire
Overview
Premium
El Paraiso Strawberry
**AVAILABLE**
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