Colombia El Paraiso Y-05 Lychee

Colombia El Paraiso Y-05 Lychee

¥2,960
¥2,960 ¥2,100
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Colombia El Paraiso Y-05 Lychee

A mellow aroma reminiscent of lychee and peach.
 It has a nice sour taste that spreads beautifully in your mouth , and a sweet and rich flavor like milk chocolate.


○ We roast after receiving your order.

○ If you would like the beans ground, please enter this in the comments section of the cart. (Example: I would like them ground for my coffee maker / I would like them ground medium)

○ If you have selected "Store Pickup" and would like to pick up your order at a specific time, please enter a date and time (during business hours) at least 72 hours in the future in the comments section of your cart. If you would like to pick up your order at a specific time within 72 hours, please contact us via DM on Instagram.

○ The product will be delivered in a stand-up bag with a zipper and valve for easy storage. Store the product out of direct sunlight.

The expiration date is 90 days from the roasting date.


<How to brew>

We recommend aging the coffee for 1-2 weeks after roasting and brewing it at around 92℃. ( Click here for the brewing recipe we use.)

Hand drip (hot): 〇 Hand drip (iced): △
Immersion type (hot) : Yes
Immersion type (ice) : Yes
Cold brew coffee: Yes

 

<Bean details>

Farm: El Paraiso Farm Producer: Diego Samuel Bermudez Tapia Country: Colombia Region: Cauca, Piendamo Variety: Castillo Processing method: Aerobic & Anaerobic Washed with Thermal Shock
Yeast: Yeast Paraiso Yellow Fruit
Elevation: 1,960m
Roast level: Medium roast (1st crack finished)
Contents: 150g/500g
Bean number: 2044
Direct material cost rate: 40.9%
Flavors: Lychee, peach, strawberry, chocolate

<Purification method>

1. Harvesting ripe cherries:
Coffee cherries are carefully harvested when they reach optimal ripeness.

2. Sterilization with ozone:
After harvest, the cherries are sterilized with ozone to ensure a hygienic environment.

3. Cherry fermentation (anaerobic fermentation, 72 hours):
The pasteurized cherries are then transferred to submerged fermentation tanks where they undergo anaerobic fermentation for 72 hours, allowing the fruit flavours to infuse the kernels.

4. Pulping and mucilage removal:
After fermentation, the cherries are pulped and the mucilage removed.

5. Yeast culture production and pressurized re-fermentation (36 hours):
The removed pulp and mucilage are used to cultivate the “Yeast Paraíso Yellow Fruit” yeast, which produces a culture medium rich in aroma and flavor precursors.
This culture liquid is returned to the fermentation tank and fermented again for 36 hours under pressure to allow the precursors to firmly bind to the coffee beans.

6. Thermal shock treatment:
This is followed by a thermal shock treatment using hot and cold water to further solidify the precursors and stabilize the outer layer of the coffee bean in preparation for the drying process.

7. Dehumidification and drying:
The beans are gently dried in a dehumidifying dryer at low temperatures to preserve the delicate flavors, while at the same time halting the beans' metabolism to prevent oxidation and over-fermentation.

8. Stabilization, storage and selection:
Once dried, the mixture is stabilized in a cool, controlled environment.
They are then selected and deshelled (selected) according to quality standards.

<Production cost (per 150g)>

① Direct material cost:
The cost of materials allows you to directly gauge how much it costs to produce roasted beans.
(Example) Green beans, zipper bag with valve, front seal, back seal
The direct material cost rate for these beans (direct material cost ÷ list price × 100) is 40.9% .
②Indirect material costs:
The cost of materials, which cannot be directly calculated as the amount required to produce roasted beans.
(Example) Teeth and rubber parts of a seal cutter ③ Direct labor costs:
Labor costs are a direct measure of how much it costs to produce roasted beans.
(Example) Salaries paid to employees involved in production such as roasting and putting roasted beans into bags. 4) Indirect labor costs:
Labor costs are not directly measured in terms of how much it costs to produce roasted beans.
(Example) Salaries paid to employees not involved in manufacturing, such as clerical work ⑤ Direct expenses:
An expense that directly determines how much it cost to produce roasted beans.
(Example) Expenses incurred when outsourcing some of the manufacturing-related processing, such as putting roasted beans into bags, to an external company. 6. Indirect expenses:
Expenses that cannot be directly measured in terms of how much it cost to produce roasted beans.
(Example) Electricity/gas costs used for roasting, depreciation costs for the roaster, electricity costs for storing green beans at low temperatures

The total of the above items ① to ⑥ is the manufacturing cost.
*Total cost is the cost when the manufacturing cost, selling expenses incurred in selling the product, and general administrative expenses incurred in managing the entire store are included.