Colombia El Paraiso P-02 Red Plum

Colombia El Paraiso P-02 Red Plum

¥7,893
¥7,893
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Colombia El Paraiso P-02 Red Plum

The rich aroma of plum and raspberry spreads the moment you put it in your mouth.
 The sweet, butterscotch-like finish lingers for a long time.

<Roast profile update history>

August 18, 2025: Adjustments to reduce sharp acidity and improve balance

We will roast after receiving your order.

○ If you would like the beans ground, please enter this in the comments section of your 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 specify a pickup date and time, please enter a date and time at least 72 hours in the future (during business hours) in the comments section of your cart. If you would like a date and time less than 72 hours in the future, 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. Please store it out of direct sunlight.

The expiration date is 90 days from the roasting date.


<How to brew>

We recommend aging the coffee for 2 to 3 weeks after roasting, and brewing it at around 92°C. ( Click here for the brewing recipe we use.)

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

 

< Bean details >

Farm: El Paraiso Farm Producer: Diego Samuel Bermudez Tapia Country: Colombia Region: Cauca, Piendamo Variety: Castillo Processing: Double Anaerobic Washed with Thermal Shock
Yeast: Yeast Paraiso Red Fruit
Elevation: 1,960m
Roast level: Medium roast (end of first crack)
Contents: 150g/500g
Bean number: 2053
 Direct material cost rate: 39.6%
Flavor: Plum, raspberry, butterscotch

<Purification method>

1. Harvesting ripe cherries:
We harvest fully ripe cherries that are rich in sugar, polyphenols, esters, etc.
The longer the contact time between the flesh and seeds, the more vibrant, rich flavors of red fruit are easily transferred to the seeds.

2. Ozone cleaning:
Ozone treatment is performed before fermentation to remove unwanted microorganisms.
This ensures that the beneficial yeast used in subsequent processes can ferment effectively in a clean environment.

3. First fermentation (cherry state/anaerobic/36 hours):
The cherries are completely submerged in water and left to ferment anaerobically for 36 hours.
In an oxygen-free environment, the sugars and other components in the pulp slowly break down, creating a smooth, complex flavor with a strong fruit flavor.

4. Pulp and mucilage removal processing:
After fermentation, the pulp and mucilage are mechanically removed from the cherries.

5. Fermentation extract (culture liquid) production and reuse (12 hours):
The removed pulp and mucilage are re-fermented and the yeast "Yeast Paraiso Red Fruit" is cultivated.
This yeast is Finca El Paraíso's own strain, selected to enhance the fruity aromas of red fruits.

The resulting fermented extract is rich in aroma and flavor precursors.
This is then returned to the tank and fermented again under pressure with the coffee beans for 12 hours, allowing the aromatic compounds to penetrate deep into the beans.

6. Thermal shock treatment:
After fermentation is complete, a "thermal shock treatment" is carried out, which involves a sudden change in temperature between hot and cold water.
This process simultaneously achieves internal flavor fixation, stably stops fermentation, and ensures a clean finish.

7. Dehumidified Drying:
Moisture is gently removed using cold, dry air.
This prevents over-oxidation and over-fermentation, preserving the delicate sweetness, aroma, and soft texture derived from the yeast.

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

<Production cost (per 150g)>

① Direct material cost:
Material costs allow you to directly determine 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 39.6 % .
②Indirect material costs:
The cost of materials, which cannot be directly determined as the amount spent to produce roasted beans.
(Example) Teeth and rubber parts of a seal cutting machine ③ Direct labor costs:
Labor costs allow you to directly determine how much it costs to produce roasted beans.
(Example) Salaries paid to employees involved in manufacturing, such as roasting and putting roasted beans into bags. 4. Indirect labor costs:
Labor costs are costs that cannot be directly determined in order to produce roasted beans.
(Example) Salaries paid to employees not involved in manufacturing, such as clerical work ⑤ Direct expenses:
An expense that directly indicates 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 determined as to 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 amount of items ① to ⑥ above is the manufacturing cost.
*Total cost is the cost when the manufacturing cost includes the selling expenses incurred for selling the product and the general administrative expenses incurred for the management activities of the entire store.