Colombia El Paraiso YN-09 Peach

Colombia El Paraiso YN-09 Peach

¥2,960
¥2,960
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Colombia El Paraiso YN-09 Peach

*Former lot name: Colombia El Paraiso YN-09 Lychee Peach
*Previous lot name: Colombia El Paraiso YN-09 Peach Caramel

A sweet and mellow aroma reminiscent of caramel and vanilla.
When you put it in your mouth, you will feel a clear fruity acidity like white peach or lychee, followed by a fragrant aroma.

○ 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: 2047
Direct material cost rate: 39.7%
Flavors: Peach, caramel, lychee, vanilla


<Purification method>

1. Harvesting and ozone sterilization:
The process for this profile begins with harvesting the coffee cherries at optimal ripeness. After harvesting, the cherries are disinfected with ozone and transferred to cherry fermentation tanks.

2. Anaerobic fermentation (36 hours):
The cherries are fully submerged in water and undergo anaerobic fermentation for 36 hours, which develops their complex and unique flavor profile.

3. Pulp and mucilage removal:
After fermentation, the coffee goes through a pulping and demusillage process to remove the pulp and mucilage.

4. Yeast culture preparation and pressurized re-fermentation (12 hours):
The removed pulp and mucilage are sent to a pilot plant where they are fermented with a yeast specific to this batch, “Yeast Paraiso Yellow Fruit”, to produce a culture medium rich in flavour precursors.
This culture liquid is then returned to the fermentation tank and fermented again for 12 hours under pressure, allowing the precursors to become attached to the coffee beans.

5. Thermal shock treatment:
To further promote the attachment of more precursors and prepare the coffee beans for the drying process, a thermal shock treatment is carried out, involving a sudden change in temperature.

6. Low temperature dehumidification drying:
The coffee is dried at low temperatures using a dehumidifier to preserve its soft flavour characteristics and inhibit oxidation and metabolic activity of the seeds, preventing over-fermentation.

7. 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)>

①Direct 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 39.7 % .
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) Costs 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 items ① to ⑥ above 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.