Some people might be interested in participating in a roasting event, but hesitate because they don't know the characteristics of the different brands of coffee beans.

This project introduces CROWD ROASTER 's brands to those people.
Our first introduction is to "El Paraiso Farm."

 

El Paraiso Farm is located in the Cauca Department, in the Andes Mountains of south-central Colombia. This region is known for consistently producing high-quality specialty coffee, and El Paraiso Farm is particularly highly regarded within this area.
It's no exaggeration to say that he's currently the most talked-about person in Colombia.

El Paraiso Farm's coffee, with its unique processing and drying methods, boasts a distinctive flavor that can only be found there. It is highly regarded by roasters and coffee lovers worldwide, and is so popular that it is often difficult to obtain.
 
Farm owner Diego Samuel Bermudez has thoroughly researched post-harvest flavor development, creating new flavors using anaerobic fermentation and unique drying methods.
 
In 2018, he placed 10th in the Colombian Cup of Excellence (COE) with a lot selected using double anaerobic fermentation, and he is considered a leading figure in anaerobic fermentation in Colombia.

By changing the selection process, we create unique flavors that can only be found in that particular batch, even within the same variety.

 

CROWD ROASTER has been carrying multiple flavor lots from El Paraiso Farm, and they have become a very popular brand.

We currently carry three different brands, each offering a unique and enjoyable experience.

 

 

When lightly roasted, it features a clean, citrusy acidity. You can detect flavors reminiscent of lychee and peach.

With a medium roast, those flavors remain, but the acidity mellows out, making it easy to drink, and a slightly milky, strawberry-chocolate-like flavor is added.
 
Regardless of the roasting level, this coffee offers a distinct and enjoyable flavor profile, allowing you to appreciate the variations that come with different roasting levels.

The selection process for lychee lot involves anaerobic fermentation of the cherries for 48 hours at 18 degrees Celsius, followed by another anaerobic fermentation for 96 hours at 19 degrees Celsius after pulp removal. This is a time-consuming method that involves anaerobic fermentation in two stages, for the cherries and parchment.
In the washing process, the items are first washed with 40-degree Celsius water, followed by a rinse with 12-degree Celsius water. After that, they are dried for 34 hours in an environment with a temperature of 35 degrees Celsius and a humidity of 25 degrees Celsius, adjusting the moisture content to 11%.

>> Check the stocks using the app.

 

 

 

When lightly roasted, it has aromas of rose tea, rose jam, peach, and strawberry, with a fruity and sweet taste.

With a medium roast, the acidity mellows slightly, and the sweetness, reminiscent of strawberry milk chocolate, increases. You can enjoy the differences depending on the roast level.

The selection process for Rose Tea Lot involves anaerobic fermentation of the cherries for 36 hours at 19 degrees Celsius, followed by another anaerobic fermentation for 40 hours at 19 degrees Celsius after pulp removal.
Anaerobic fermentation will be carried out in two stages using cherries and parchment.

In the washing process, the items are first washed with 40-degree Celsius water, then rinsed with 12-degree Celsius water, and finally dried for 34 hours in an environment with a temperature of 35 degrees Celsius and a humidity of 25 degrees Celsius.

>> Check the stocks using the app.

 

 

 

When lightly roasted, it offers notes of lime, grapefruit, lemongrass, and a bright, sharp acidity.

With a medium roast, the acidity mellows slightly, and the sweetness increases. You can enjoy the differences depending on the degree of roasting.

The selection process for the lime lot involves anaerobic fermentation of the cherries for 96 hours at 19 degrees Celsius, followed by another anaerobic fermentation for 48 hours at 20 degrees Celsius after pulp removal. Anaerobic fermentation is carried out in two stages: once for the cherries and once for the parchment.
In the washing process, the items are first washed with 40-degree Celsius water, then rinsed with 12-degree Celsius water, and finally dried for 24 hours in an environment with a temperature of 35 degrees Celsius and a humidity of 25 degrees Celsius.

>> Check the stocks using the app.

 

 

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Were there any stocks that caught your eye?
We encourage you to custom order a unique blend of coffee beans from Japan's top roasters and find your perfect cup.

We will continue to introduce the brands that CROWD ROASTER carries.

2023.05.15
CROWD ROASTER