N.B. Regarding the discount: unfortunately the vacuum packaging on this lot was compromised and by the time we came around to releasing it the green had started to show some signs of fading/age. It's still a lovely coffee expressing good varietal and processing typicity, not an accurate representation however of what it could have otherwise been.
Shortbread, lime and peach lollies.
Farm: El Paraiso
Producer: Diego Samuel Bermudez Tapia
Region: Piendamó, Cauca
Country: Colombia
Processing: Deconstructed Fermentation Washed
Elevation: 1,930 masl
Varieties: Gesha
Sourced Through: Direct with Josie Coffee
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About Diego Bermudez & Finca el Paraiso
Diego started the Finca El Paraíso coffee growing project in 2008 on his parents' farm, located in the municipality of Piendamó, Cauca and although his family farm was not a coffee farm, it taught him to work hard and get ahead with "passion and tenacity".
"He got to know coffee growing with some friends and began to dream of a better future."
While he was studying Agricultural Business Administration he paid for his studies by selling his coffee in cooperatives and began to innovate in coffee growing and processing. With his brother Alexander Bermúdez and his cousin Cristian Zúñiga they decided in 2015 to enter their coffee in a regional contest - where they won first place! Recognition that encouraged them and helped them gain visibility within the world of the specialty.
With the aim of making coffee better they started a company called Indestec, where they began to innovate in machinery for drying and processing coffee. Indestec is a consolidated company focuses on innovation and technological development for agriculture, where machinery is not only improved, but also created from scratch. It has a team of professionals who support the vision of the company with the leadership of the Bermúdez family. Indestec and Finca el Paraíso are partner companies that work together to make specialty coffee a repeatable and memorable experience.
About This Lot
This gesha lot is named after one of Diego's daughters - Luna and is a 'leachate recirculation' coffee. First, after picking, the cherries are fermented in bioreactors, after which the liquid left behind (leachate) is retained. The coffee is then pulped and the leachate is added back to the (now pulped) coffee for another stage of fermentation, after which the coffee undergoes a thermo shock stage. Finally, the drying stage is mechanical, during which air is circulated at a temperature of 35 degrees celsius and relative humidity of 25%. Once the coffee reaches a target humidity of 10.5% the coffee is then bagged (in a GrainPro) and left to stabilise for 15-30 days before export.
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Customer Reviews
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Farm: Resplendor
Country: Brazil
Region: Chapada de Minas
Altitude: 900 - 1,000 masl
Variety: Icatu
Processing: Pulped Natural
Farmer: Gustavo Nunes
Sourced Through: Southland Merchants
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Resplendor Farm is a producer of specialty coffee located in the heart of Chapada de Minas region, between the municipalities of Agua Boa and Capelinha. It began in the 1970’s when Mr. Walter Palmeiras and Mr. Alair Campos came from Machado, south of Minas Gerais, to the city of Capelinha. They have since brought several other growers to the region, which has allowed the development of it, generating well distributed, higher incomes.
In 2005, Mr João Felisberto de Miranda took the responsibility for the farm, starting a cycle of changes there. In 2009, Gustavo Vieira de Carvalho was invited to become a partner with him, bringing morse techniques and strong experience in administration. Joao Miranda and Gustavo de Carvalho are from two different generations but both carry on in the tradition of their families, whom are endlessly passionate about coffee production.
It was in the Southwest of Minas Gerais state that they started this partnership for the construction of a new chapter in their story; they became principal actors in the transformation of the Vale do Jequitinhonha region. This region combines the natural advantages of the microclimate of Brazil with constant investments in planting technologies, post-harvest techniques and in the drying process of pulped coffee.
Furthermore they have well integrated logistics with warehouses from their own group, which guarantees access to export markets with a constant volume, being able to withstand crop failures. Resplendor Farm has 600 hectares of coffee planted and it is managed with the latest techniques and production concepts. In this way, the plantation is self-sustaining.
They also have a strong social responsibility on the farm with its employees and surrounding communities, along with their farming practices and the environment. The farm has both UTZ and Rainforest Alliance certification, a sustainable agriculture norm, which they endeavoured to acquire in order to meet the challenges they set themselves. Gustavo Vieira owns the Geral Super Safra warehouse, located in the South of Minas Gerais. There all the selection, distribution and storage is done.
Joao and Gustavo believe strongly in the way they choose to operate, as they do in Resplendor Farm and in the Geral Super Safra warehouse, always seeking to achieve excellent performance and deliver the best coffee possible.
Region: Jambi
Cup of Excellence 2022
Rank: 19
Score: 87.35
Cup of Excellence: These coffees have each been cupped a minimum of five different times during the cupping process. The winning lots are the top 30 coffees that scored above an 87 by the Cup of Excellence Global Coffee Centers.
National Winners: The National Winner lots are coffees scoring 85+ points during the International Phase by the Cup of Excellence National Jury and International Jury. These coffees have each been cupped a minimum of five different times during the cupping process.
Hear from Irwandi here:
"I am Irwandi, I know coffee from 2016. and started to enter the post-harvest process in 2017, why did I get into the world of coffee because, coffee is a source of economic income for me and my family, besides that processing coffee is also fun for me. My hope for the world of coffee is that the price of coffee will get better and more stable, the market will be wider and more open, we as farmers can be more enthusiastic and confident that coffee is a sufficient and sustainable income for us."
Farm: Finca el Paraíso 92
Producer: Wilton Benitez
Country: Colombia
Region: Cauca
Elevation: 1,950 masl
Variety: Colombia
Processing: Double anaerobic thermal shock
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Wilton Benitez is a highly specialised Colombian coffee producer with a lifetime of experience in the production and processing of exotic coffee, with a plethora of awards for the quality of his coffees. Today Wilton has a processing plant in the Department of Cauca and two small farms (one in Cauca and the other in Risaralda). His farms meet the highest standards of quality and control and social practice. Granja Paraíso 92 is a family farm that has different varieties such as Java, Bourbon Pink, Geisha, Pacamara, Caturra, Tabi, Castillo, Supremo and Colombia. They use highly innovative cultivation systems such as terraces and drip irrigation. It has its own laboratories to calculate all the details from shade to nutrition with scientific efficiency - all aimed at producing incredibly unique and aromatic coffees.
The processes applied to the different coffees start from a strict selection, sterilisation and characterisation of the cherry. Next is the first phase of controlled anaerobic fermentation, where a specific microorganism is added for each process. After that, the coffee is pulped and subjected to a second fermentation phase which is followed by a bean sealing process that is carried out through impacts of hot and cold water to improve the organoleptic conditions of the coffee.
Farm: Finca el Paraíso 92
Producer: Wilton Benitez
Country: Colombia
Region: Cauca
Elevation: 1,950 masl
Variety: Caturra
Processing: Double anaerobic thermal shock
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Wilton Benitez is a highly specialised Colombian coffee producer with a lifetime of experience in the production and processing of exotic coffee, with a plethora of awards for the quality of his coffees. Today Wilton has a processing plant in the Department of Cauca and two small farms (one in Cauca and the other in Risaralda). His farms meet the highest standards of quality and control and social practice. Granja Paraíso 92 is a family farm that has different varieties such as Java, Bourbon Pink, Geisha, Pacamara, Caturra, Tabi, Castillo, Supremo and Colombia. They use highly innovative cultivation systems such as terraces and drip irrigation. It has its own laboratories to calculate all the details from shade to nutrition with scientific efficiency - all aimed at producing incredibly unique and aromatic coffees.
The processes applied to the different coffees start from a strict selection, sterilisation and characterisation of the cherry. Next is the first phase of controlled anaerobic fermentation, where a specific microorganism is added for each process. After that, the coffee is pulped and subjected to a second fermentation phase which is followed by a bean sealing process that is carried out through impacts of hot and cold water to improve the organoleptic conditions of the coffee.
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Honeydew melon, blueberry yoghurt and cumquat
Washing Station: Deri Kidame
Country: Ethiopia
Woreda: Wamena
Zone: Guji
Elevation: 2050 masl
Varieties: Kurume, Dega, Wolisho
Processing: Natural
Sourced Through: Utopia Coffee
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The Deri Kidame washing station is named for the Deri Kidame kebele (town/village), where it is located in the Wamena woreda (administrative district) of Ethiopia’s Guji zone. The area has fertile red brown soil and Cordia Africana and Acacia Ensete ventricosum trees for shade, benefiting the coffee plants grown by the many smallholder farmers who contribute cherries to the washing station. Coffee farms in the area range 2000–2100 meters above sea level in elevation. The washing station is outfitted with 10 fermentation tanks and 181 raised drying beds which are assigned individual codes, allowing for improved traceability and a higher level of control and tracking throughout the drying process.
This lot of coffee underwent Natural processing at the Deri Kidame washing station. Coffee cherries are sorted to remove less dense fruit prior to processing. The cherries are then moved to raised beds where they are dried for approximately 18 days.
Coffee is prepared for export at Tracon Trading’s coffee cleaning and storage plant on 30,000 sq meters of land in Addis Ababa. The plant is equipped with modern Pinhalense coffee processing machines and a Buhler Z+ color sorter. The machine has the capacity of processing six tons per hour. Beans pass through a final hand sort on conveyor belts. The plant’s six storage silos have a capacity of roughly 15,000 metric tons. The warehouses are clean, with ample lighting and ventilation, which are ideal for maintaining the quality of the coffee.
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