Colombia El Paraiso R-03 Rose Tea

Colombia El Paraiso R-03 Rose Tea

¥3,120
¥3,120 ¥2,100
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Colombia El Paraiso R-03 Rose Tea

A floral scent like roses.
You can enjoy the sweetness and smooth texture of ripe fruit.

○ 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 method (ice) : 〇
Cold brew coffee: Yes

 

< Bean details >

Farm: El Paraiso Farm Producer: Diego Samuel Bermudez Tapia Country: Colombia Region: Cauca, Piendamo Variety: Castillo Processing method: Double 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: 2048
 Direct material cost rate: 39.6%
Flavors: Rosehip, peach, strawberry, Earl Grey

<Purification method>

1. Harvesting ripe cherries:
Harvest cherries when they reach the correct level of ripeness.

2. Ozone treatment (sterilization):
After harvest, the cherries are sterilized with ozone to remove impurities and unwanted microorganisms.

3. Submerged anaerobic fermentation of cherries (36 hours):
The cherries are left completely submerged in water for 36 hours for anaerobic fermentation.

4. Pulping and de-mushilage processing:
After fermentation, the pulp and mucilage are removed.

5. Reuse of fermentation by-products (production of broth):
The removed pulp and mucilage are used to cultivate the “Yeast Paraiso Yellow Fruit” yeast, which produces a culture medium rich in aroma and flavor precursors.

6. Re-fermentation (20 hours)
The resulting culture broth is returned to the fermentation tank and re-fermented aerobically for 20 hours.
This process uses pressure to lock flavor precursors into the coffee beans.

7. Thermal shock treatment (thermal shock wash)
The rapid temperature changes between hot and cold water allow more precursors to attach to the beans while simultaneously stopping the fermentation process.

8. Dehumidifier
To prevent over-oxidation and over-fermentation while preserving the coffee's soft aroma and flavor, the coffee is gently dried using a dehumidifier.

9. 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 39.6 % .
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 indicator 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.