El Paraiso Red is an intense espresso. You will find notes of Dragon Fruit, Pomegranate and hibiscus. What is more surprising is the buttery mouthfeel that remains on your lips.

The producer of this unforgettable coffee is Diego Samuel Bermudez Tapia. Finca El Paraiso is located in the municipality of Piendamo, Corrigimiento de Tunia, Vereda los Arados along the stretch of the Panamerican highway between Popayan and Cali. Its climate is humid with winds from the Pacific. Cherries mature slowly given El Paraiso’s elevation ; this slow maturation helps the concentration of sugars and considerably improves the cup.

The coffee has been processed through:

1. Anaerobic fermentation in cherry for 48 hours at 18 degrees Celsius in tanks
with a pressure release valve.
2. Depulping
3. Second anaerobic fermentation in mucilage for 48 hours at 120 degrees
Celsius.
4. Thermal shock wash, first with water at 40 degrees then with water at 12
degrees.
5. Controlled drying for 34 hours at 35 degrees to drop the relative humidity
from 25% to the desired level between 10%-11%. Drying takes place in
INDESTEC’s Eco-Enigma machine through condensation and air recirculation.

We had a pleasure to interview him as his coffee was featured in Monthly MAME 03. You can check the interview on our instagram

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Une publication partagée par MAME (@mamespecialtycoffee)