El Paraiso YN-05

Processing

Tasting Notes

Taste Balance

Aroma

Freezing Date

The process of this coffee, which is a science in itself and is also known as ‘Double Anarobic with Paraiso yellow fruit feast’, is particularly unusual. It is a so-called double anaerobic fermentation using a two-stage fermentation and the thermal shock technique.

The coffee cherries are carefully harvested at the ideal time for ripening. The coffee cherries then undergo 72 hours of anaerobic fermentation in fermentation tanks. The seeds are then freed from the mucilage and pulp, which are transferred to a separate facility to form microorganisms (yellow fruit feast). In the second phase, the pulp, the mucilage and the microorganisms formed in it are placed in the fermentation tanks together with the de-pulped coffee, where they work under pressure for 36 hours. This is followed by the ‘thermal shock washing process’ to seal the coffee for the drying process. The coffee is then dried in a dehumidifier. The aim is to remove the moisture, preserve the fine coffee flavours, prevent over-oxidation of the coffee bean and stop the metabolic processes – to avoid over-fermentation.

Social & economic impact of the world-renowned Finca El Paraiso.

Finca El Paraíso has one of the most innovative and technologically advanced facilities for the processing and drying of speciality coffees, with a complete water treatment plant, physical and sensory analyses, microbiological and technical laboratories to minimise the environmental impact and guarantee the highest level of consistency and quality of the coffees. They act on the basis of a comprehensive, humanistic and inclusive approach, formulating viable projects that focus on effective intervention models that inspire and encourage people to realise their dreams and bring peace and stability to their family and financial environment. From their processing plant, they have the privilege of serving more than 1600 coffee-producing families, providing them with the necessary means to increase the value of their coffee and thus achieve a better income and, consequently, a better quality of life. In 2017, they founded the Finca El Paraiso Foundation – a non-profit organisation with the aim of supporting health, education, sport, sustainable production projects and vulnerable individuals or families in the Cauca region.

• Single Origin El Paraiso YN-05 as espresso
• Freshly roasted as espresso
• Fermentation method: Double Anaerobic Fermentation / Thermal Shock
• Dispatch after roasting
• Delivery: 250g, 500g or 1kg whole beans or ground on request for the moka pot or portafilter
• Roasted by Ivo Weller (Co-Founder & Head Roaster)
• Flavour profile: red apple, caramel, peach
• Climate-neutral delivery with DHL Go Green
  Collection on site:
• Collection address: Röststätte, Ackerstr. 173, 10115 Berlin
• After your order you will receive a pick-up confirmation by e-mail (please also check your spam folder)
• Pick-up with e-mail confirmation possible: Monday-Friday between 09:30 and 18:00

Important note for ground coffee:
Please note that we cannot offer a universal grind for ground coffee for use in portafilter machines. The optimum grind size must be individually adjusted to the respective machine, as factors such as sieve size, pump and brewing pressure as well as temperature vary greatly depending on the model. We therefore always recommend buying whole beans and adjusting the grind yourself to suit your machine.

Important note on returns:
Ground coffee cannot be exchanged as it is ground exclusively at the customer’s request. Thank you for your understanding.