Colombia El Paraiso Y-05 Lychee

Colombia El Paraiso Y-05 Lychee

¥2,960
¥2,960 ¥2,100
Sale
Sold Out
Tax included. Shipping calculated at checkout.


Colombia El Paraiso Y-05 Lychee

A mellow fragrance like lychee and peach.
 It has a beautiful acidity that spreads throughout your mouth , and a sweet and rich taste like milk chocolate.


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): 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: Aerobic & Anaerobic Washed with Thermal Shock
Yeast: Paraiso Yellow Fruit
Elevation: 1,960m
Roast level: Medium roast (end of first crack)
Contents: 150g/500g
Bean number: 2064
Direct material cost rate: 40.9%
Flavors: Lychee, peach, strawberry, chocolate

<Purification method>

1. Harvesting ripe cherries:
Coffee cherries are carefully harvested when they reach optimal ripeness.

2. Ozone sterilization:
After harvesting, the cherries are sterilized with ozone to ensure hygiene.

3. Cherry Fermentation (Anaerobic Fermentation, 72 hours):
The pasteurized cherries are then transferred to submerged fermentation tanks where they undergo anaerobic fermentation for 72 hours, allowing the fruit's flavors to infuse into the kernels.

4. Pulping and mucilage removal:
After fermentation, the cherries are pulped and the mucilage is removed.

5. Yeast culture production and pressure re-fermentation (36 hours):
The removed pulp and mucilage are used to cultivate the "Yeast Paraíso Yellow Fruit" yeast, which produces a culture medium rich in aroma and flavor precursors.
This culture medium is returned to the fermentation tank and fermented again under pressure for 36 hours, allowing the precursors to firmly attach to the coffee beans.

6. Thermal shock treatment:
This is followed by a thermal shock treatment using hot and cold water to further solidify the precursors and stabilize the outer layer of the coffee bean in preparation for the drying process.

7. Dehumidification and drying:
The beans are gently dried in a low-temperature, dehumidifying dryer to preserve delicate flavors while halting the beans' metabolism to prevent oxidation and over-fermentation.

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 40.9% .
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.