Colombia El Paraiso T-06 Tropical

Regular price ¥2,960
Sale price ¥2,960 Regular price
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Description of Colombia El Paraiso T-06 Tropical


Colombia El Paraiso T-06 Tropical

Creamy sweetness like banana and coconut.
Bitterness like burnt caramel.



○ 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 2 to 3 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 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 method: Double Aerobic Washed with Thermal Shock
Yeast: Kluyveromyces lactis
Elevation: 1,960m
Roast level: Medium roast (1st crack finished)
Contents: 150g/500g
Bean number: 2052
Direct material cost rate: 39.6%
Flavors: Banana, papaya, coconut, caramel

<Purification method>

1. Harvesting & Ozone Cleaning:
Fully ripe cherries, which are rich in sugar, aroma and flavor precursors, are hand-picked and then treated with ozone before fermentation to remove unwanted microorganisms such as germs.

2. First fermentation (water aerobic, 48 hours):
The cherries are submerged in water and left to ferment for 48 hours.
An aerator is used to supply oxygen to the water, maintaining an aerobic environment, which brings out the fruity aroma and flavor of the fruit pulp.

3. Pulp and mucilage removal processing:
After fermentation, the cherries are pulped and the mucilage removed.

4. Re-fermentation using fruit-derived fermentation liquid (24 hours):
The pulp and mucilage removed during processing are fermented in a pilot plant to produce a "fermented extract" rich in aroma and flavour precursors.
The microorganism used in this stage is a type of natural yeast called Kluyveromyces lactis.
Also known in dairy and fermented foods, this yeast is known for imparting a mild fruity and milky sweet flavor.
This extract is then added back into the fermentation tank and the coffee beans are aerobically fermented again for 24 hours. In addition, the fermented extract is circulated so that the flavor is evenly infused throughout the beans, forming a well-defined aroma and flavor.

5. Thermal shock treatment:
After fermentation is complete, the beans undergo a "thermal shock treatment" in which they are exposed to a temperature difference between hot and cold water all at once.
This immobilizes the flavor precursors inside while also stopping microbial activity and bringing fermentation to a stable end.

6. Dehumidified Drying:
Low-temperature dehumidification and drying using dry air is used to remove moisture evenly while retaining the flavor and aroma.
It prevents over-oxidation and over-fermentation, resulting in a clean, transparent taste.

7. Stabilization, storage and selection:
After stabilization in a cool, humidity-controlled environment, the cherries are sorted and shelled based on quality standards and then prepared for shipment.

<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 measure 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) Expenses 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 the above items ① to ⑥ 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.