Anaerobic process turns Castillo cultivar into sparkling flower bomb
Experimental work yields wild, new aromatics and flavors in cup
Diego Samuel Bermudez Tapia is the exciting, creative producer behind Finca El Paraiso, a progressive operation that isn't afraid to experiment with coffee production and processing. El Paraiso's Rosa Te micro-lot is the result of repeatable, controlled fermentations that focus on time and temperature: Ripe cherries are left intact to ferment under pressure for 96 hours, and they're then washed and then left to soak for 48 hours longer. The cherries are depulped and seeds are partially dried and stabilized at 16% moisture level, rested for 8 days, and then completely dried at 11% prior to milling. The result is an exciting micro-lot that pushes us towards fun, new experiences in specialty coffee. Rosa Te's aromatics range from lilac and hibiscus tea to pink and purple mental imagery, while the cup is sticky sweet honey, Cara cara orange, and stone fruit.
We love paper filtered, pour-over methods to get the most articulate brews of this complex beauty. Dial-into red candy, hibiscus tea, and splashes of plum by starting with a 1:17 brew ratio, filtered water at 208-210℉, a medium grind, and a 3-3.5 minute brew cycle. The extraction yield ranges from purple flowers and stonefruit at the lower end to darker fruits and dark honey at higher yields.
SHIPPING NOTE: Rosa Te is only roasted on Mondays. If you add this 6 oz coffee to your cart, your entire order will not ship until Monday. Please place this coffee in a separate order, if you want to prevent the delay of other coffees reaching you.