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Sweven Coffee

el paraiso – castillo 720

el paraiso – castillo 720

Regular price $41.00
Regular price $52.00 Sale price $41.00
Sale Sold out

RD: June 17, 2024

114g

masterpiece lot (90+ points)

El Paraiso, Cauca, Colombia – Advanced Natural Castillo 720

– “One of Diego Samuel’s rare natural projects designed for competitions pushing the boundaries of advanced fermentation to the limits”.

what to expect in the cup

Rambutan, golden kiwi, champagne. Extraordinary sweet and juicy with bright acidity reminiscent of rosé sparkling wine combined with tingling pop rocks tactile sensation.
We are excited to be bringing for the very first time one of Diego’s rare natural projects. This tiny lot of only 25kg was designed for competition purposes with outrageous longevity of natural fermentation in Diego’s novel Bioreactors for 720 hours or entire 30 days – YES you read this correctly! It’s our first time trying a coffee that’s processed in tanks for more than 21 days and we can only describe the results in the cup as one word – WILD. This particular lot is made up of Castillo varietal, after carefully picking only the over ripe cherries, the fruits are then put into Bioreactors and submerged into cold water with Lactobacillus starter and left to ferment for 720 hours. Then the coffee cherries are taken out and dried in dehumidifier to eliminate as much moisture whilst preserving the sweet notes of the coffee avoiding oxidation of the beans as well as containing metabolic process in order to avoid over fermentation. And finally the coffee is left to stabilise in a cool and dry room with controlled temperature for 20 days. We recommend this coffee for those of you who are curious to try what such type of extended natural fermentation can do. This is a fun coffee or we can perhaps call it a “champagne” (if you like), that you will either love it or hate it, but one thing for sure it’s worth at least trying!
Diego Samuel Bermudez Tapia, Born in Bolivar Cauca, Professional in Agricultural Business Administration. It all starts by planting a crop on his parents farm El Paraiso, as its name says, is a true paradise full of crops and an exceptional infrastructure suitable for coffee processing. Diego, who from the university already found a passion, his leadership and enthusiastic spirit led him to be in constant learning and growth by immersing himself in the subject of coffee growing. Finca El Paraiso is an example of teamwork, family unity and a lot of perseverance, although Diego is the one who started his whole family, he is also part of this, Alexander Bermudez, his brother, did not doubt Diego’s initiative for a minute, decided to support him and work hand in hand with him, taking the subject to another level with the change of traditional techniques. Day by day the innovative ideas, the perseverance and the desire to excel lead them to implement new technologies not only for their benefit but also for other producers, that is how today Diego is the manager of INDESTEC S.A.S a family business that is dedicated to benefit production and marketing of specialty coffee in the world. The family business has received several awards: in 2015 it ranked number 16 in the ‘Cauca best cup special coffee fair’, in 2016 it ranked number three in the ‘Yara champions program’, in 2017 it ranked number eight in the ‘Fourth best coffee fair in Cauca’ and in 2018 first place in the ‘Fifth best coffee fair in Cauca’, ‘in Master of coffee Colombia’ and ‘Colombia land of diversity’, among other recognitions. Implementing technology focused on the critical factor of the coffee process such as drying, with a system that is friendly to the environment and at the same time independent of the climatic factor, allowing us to obtain traceability and continuous cup quality. Finca El Paraiso currently has one of the most innovative and technologically equipped facilities for the processing and bulk drying of specialty coffees, with a physical/sensory analysis laboratory, a microbiology laboratory where all the processes are carried out in search of differentiated profiles. The scientific approach of Diego Bermudez has led him to experiment in the different processes, which has allowed him to produce coffee profiles on request according to the consumer’s taste, likewise his purpose is to go hand in hand with environmental work as he recognises that it is vitally important to make good use of the natural resources around you.

 

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