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

 

Rich aroma reminiscent of lychee and peach.Clean acidity that spreads beautifully in the mouth,and sweetness and richness like milk chocolate.


○ Roasted after receiving your order.

○ If you would like your beans ground, please specify in the notes section of your cart. (e.g., "Please grind for a coffee maker" / "Please grind to a medium coarseness")

○ If you select "Store Pickup" and have a preferred pickup date and time, please specify a time at least 72 hours in advance (within business hours) in the notes section of your cart. If you wish to pick up within 72 hours, please contact us via Instagram DM.

○ Delivered in a stand-up pouch with a zipper and valve, suitable for storage. Please store in a cool, dark place away from direct sunlight.

○ Best by 90 days from the roasting date.


Brewing Guide

We recommend aging for 1-2 weeks after roasting and extracting at around 92℃. (Our brewing recipe can be found here)

Hand Drip (Hot): 〇
Hand Drip (Iced): △
Immersion (Hot): 〇
Immersion (Iced): 〇
Cold Brew: 〇

 

Bean Details

Farm: El Paraiso
Producer: Diego Samuel Bermudez Tapia
Country: Colombia
Region: Cauca, Piendamó
Variety: Castillo
Processing Method: Aerobic & Anaerobic Washed with Thermal Shock
Yeast: Yeast Paraiso Yellow Fruit
Altitude: 1,960m
Roast Level: Medium Roast (end of first crack)
Net Weight: 150g / 500g
Bean Number: 2073
Direct Material Cost Ratio: 39.2%
Flavor Notes: Lychee, Peach, Strawberry, Chocolate

 

Processing Method

1. Harvesting Ripe Cherries:
Coffee cherries are carefully harvested at their optimal ripeness.

2. Ozone Sterilization:
After harvesting, the cherries are sterilized with ozone to ensure a hygienic state.

3. Cherry Fermentation (Anaerobic, 72 hours):
The sterilized cherries are transferred to fermentation tanks, submerged in water, and undergo 72 hours of anaerobic fermentation. This allows the fruit-derived flavors to penetrate the seeds.

4. Pulping and Mucilage Removal:
After fermentation, the cherry pulp is removed (pulping), and the mucilage is also removed.

5. Yeast Culture Medium Production and Pressurized Refermentation (36 hours):
The removed pulp and mucilage are used to cultivate "Yeast Paraíso Yellow Fruit" to create a culture medium rich in aroma and flavor precursors.
This culture medium is returned to the fermentation tank for 36 hours of refermentation under pressure, firmly embedding the precursors into the coffee beans.

6. Thermal Shock Treatment:
Next, thermal shock treatment using hot and cold water is performed to further fix the precursors and stabilize the outer layer of the coffee beans in preparation for the drying process.

7. Dehumidification Drying:
Gentle drying is carried out in a low-temperature dehumidifier to preserve delicate flavors. Simultaneously, the bean's metabolism is halted to prevent oxidation and over-fermentation.

8. Stabilization, Storage, and Sorting:
After drying, the beans are stabilized in a cool, controlled environment.
They are then sorted and hulled according to quality standards.

 

Cost of Goods Sold (per 150g)

① Direct Material Costs:
Material costs that can be directly attributed to the production of roasted beans.
(e.g.) Green beans, valved zipper bags, front labels, back labels
The direct material cost ratio (direct material cost ÷ retail price × 100) for these beans is 39.2%.
② Indirect Material Costs:
Material costs that cannot be directly attributed to the production of roasted beans.
(e.g.) Blades or rubber parts for label cutting machines
③ Direct Labor Costs:
Labor costs that can be directly attributed to the production of roasted beans.
(e.g.) Wages paid to employees involved in manufacturing, such as roasting work and bagging roasted beans
④ Indirect Labor Costs:
Labor costs that cannot be directly attributed to the production of roasted beans.
(e.g.) Wages paid to employees not involved in manufacturing, such as administrative work
⑤ Direct Expenses:
Expenses that can be directly attributed to the production of roasted beans.
(e.g.) Costs incurred when outsourcing part of the manufacturing process, such as bagging roasted beans
⑥ Indirect Expenses:
Expenses that cannot be directly attributed to the production of roasted beans.
(e.g.) Electricity/gas used for roasting, depreciation of roasting machines, electricity for storing green beans at low temperatures

The total of ① to ⑥ above constitutes the cost of goods sold.
*When selling expenses incurred for product sales and general administrative expenses incurred for the overall management of the store are included with the cost of goods sold, the total is called the total cost.