Colombia El Paraiso L-01 Lime

Colombia El Paraiso L-01 Lime

¥7,893
¥7,893
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Colombia El Paraiso L-01 Lime

A refreshing mint flavor.
Fruity notes like lime and grapefruit.

<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 one to two weeks after roasting, and then brewing it at around 92°C. (Click here for the brewing recipe we use .)

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


< Bean details >

Farm: El Paraiso Farm
Producer: Diego Samuel Bermudez Tapia
 Country: Colombia Region: Cauca, Piendamo
 Variety: Castillo
Purification method : Double Anaerobic Washed with Thermal Shock
Yeast: Saccharomyces cerevisiae
Elevation: 1,960m
Roast level: Medium roast (end of first crack)
Contents: 150g/500g
Bean number: 2045
Direct material cost rate: 40.6%
Flavor: Lime, grapefruit, mint, ginger

<Purification method>

1. Harvesting and ozone sterilization:
The coffee cherries are carefully hand-picked at optimum ripeness. After harvesting, the cherries are sterilized with ozone and then transferred to fermentation tanks.

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

3. Pulp and mucilage removal:
After fermentation, the cherries are pulped and demucillated to remove the mucilage and pulp.

4. Yeast culture production and pressure re-fermentation (12 hours):
The removed pulp and mucilage are used to cultivate the yeast Saccharomyces cerevisiae, which produces a culture medium rich in aroma and flavor precursors.
This culture is returned to the tank and re-fermented under pressure for 12 hours to allow the precursors to firmly attach to the coffee beans.

5. Thermal shock treatment:
To further fixate the flavor precursors and stabilize the drying process, a thermal shock treatment is carried out using temperature differences.

6. Low temperature dehumidification drying:
Drying is done using a dehumidifier to remove moisture at low temperatures, which prevents over-oxidation and over-fermentation while preserving the coffee's delicate flavor.

7. 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 40.6 % .
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.