Roast event underway!
GLITCH COFFEE＆ROASTERS
Suzuki Kiyokazu
86
CSLM
Castillo
El Paraiso Farm
Castillo
[April 23, 2024]GLITCH COFFEE＆ROASTERS
Suzuki Kiyokazu ,
El Paraiso Farm
Roasting Castillo !
At CROWD ROASTER , you can enjoy the combination of top-class roasters and carefully selected high-quality green coffee beans from around the world.
The combination of GLITCH COFFEE＆ROASTERS Suzuki Kiyokazu and El Paraiso Farm Castillo has been realized!
Suzuki KiyokazuKiyokazu Suzuki
In his 20s, while worrying about his future dreams, he encountered specialty coffee and entered the world of coffee. He became fully involved in roasting under Paul Bazett, a world barista champion from Australia, and opened ``GLITCH COFFEE & ROASTERS'' in Jimbocho in 2015. We continue to focus on single origin and light roast, and the fruity coffee that can only be tasted here attracts many coffee lovers and continues to propose new coffee tastes. There are three stores in Jimbocho, Akasaka, and Nagoya.
GLITCH COFFEE & ROASTERS
1F, Kamura Building, 3-16, Kanda Nishikicho, Chiyoda-ku, Tokyo 101-0054
1F, Kamura Building, 3-16, Kanda Nishikicho, Chiyoda-ku, Tokyo 101-0054
"Thank you for your request for Colombia/El Paraiso Farm/Double Anaerobic Lime!"
We are very familiar with the El Paraiso farm in Colombia, as we have roasted and extracted their coffee at GLITCH for some time now.
El Paraiso Farm is a farm that has established a method of naming each lot of Castillo coffee beans and shipping them, by creating flavor through ingenious selection methods.
El Paraiso comes in many different lots, including red plum, lime, and lychee.
When you think of El Paraiso, you hear, "Oh, I know that!" It's a coffee that's more well-known than any other coffee bean and has created an innovative category.
CROWD ROASTER has had a lot of natural and anaerobic berry flavors up until now, but I think this coffee will have a very different feel to it. I hope you'll look forward to it.
El Paraiso Farm is a farm that has established a method of naming each lot of Castillo coffee beans and shipping them, by creating flavor through ingenious selection methods.
El Paraiso comes in many different lots, including red plum, lime, and lychee.
When you think of El Paraiso, you hear, "Oh, I know that!" It's a coffee that's more well-known than any other coffee bean and has created an innovative category.
CROWD ROASTER has had a lot of natural and anaerobic berry flavors up until now, but I think this coffee will have a very different feel to it. I hope you'll look forward to it.
Recommended drip recipes from GLITCH Kiyokazu
＜Preparation＞
Grind size: Medium grind Bean quantity: 15g
Hot water: 260ml (86 degrees)
Dripper: Hario V60, ORIGAMI
<Extraction method>
First extraction: 70ml
Stir with a spoon 5 times
2nd dose 140ml
3rd time 50ml
Extraction time: 2 minutes 30 seconds
green beans to roast
86CSLM
Castillo
El Paraiso FarmDiego Samuel BermudezPiendamo district, province of Cauca1700mCastilloDouble Anaerobic LimeUS Foods Co., Ltd.
flavor
grapefruit
lime
Lemongrass
grapefruitlimeLemongrassFrom the world-famous El Paraiso Farm comes "Lime," a flavorful variety with a distinctive citrus flavor!
This is the most popular farm in Colombia right now.El Paraiso FarmBy carefully selecting and drying our coffee, we create a unique flavor that can only be tasted here, and it is supported by roasters and coffee lovers around the world, and has become so popular that it is difficult to obtain.
Among them, "lime" Lot is a coffee that will surprise you with its burst of flavor, like biting into a real lime.
If you like citrus fruits, I highly recommend giving this a try.
A unique flavor created by a COE award-winning expert in anaerobic fermentation.
The province of Cauca, where El Paraiso Farm is located, is located in the Andes Mountains in south-central Colombia, and is known for producing specialty coffee of consistently high quality standards. Among them, El Paraiso Farm is highly rated. Farmer Diego Samuel Bermudez has thoroughly researched post-harvest flavor creation and created new flavors using anaerobic fermentation and unique drying methods. .
In 2018, he placed 10th in the Colombian COE (Cup of Excellence) with a lot selected with double anaerobic fermentation. He is called the leading anaerobic expert in Colombia.
Anaerobic fermentation is said to be extremely difficult to control in terms of flavor creation and reproduction.
Diego Samuel Bermudez, a research-minded producer, has succeeded in controlling the flavor. We create flavors such as lime, red fruit, and lychee. This time's "Lime" lot has been carefully selected as follows.
Anaerobic fermentation is carried out in the cherry state at a temperature of 19 degrees for 96 hours, and after depulping, anaerobic fermentation is carried out again at a temperature of 20 degrees for 48 hours. Anaerobic fermentation is performed in two batches using cherries and parchment. In the washing process, the pieces are first washed with hot water at 40 degrees, then washed at 12 degrees, and then dried for 24 hours at a temperature of 35 degrees and humidity of 25 degrees. Through this complex process, the coffee has a unique aroma and flavor that cannot be found anywhere else.
The light roast has lime, grapefruit, lemongrass, and bright acidity. A medium roast will reduce the acidity and increase the sweetness. You can also enjoy the difference depending on the degree of roasting.
This precious coffee can be enjoyed at CROWD ROASTER . Once you try it, you will be amazed like never before.
It's possible because it's CROWD ROASTER
A combination of top roasters and high quality raw beans.
A unique taste.
Please enjoy our special coffee.
This package will be delivered to your home mailbox.
* Shin is a sample.
* Shin is a sample.
Raw bean cost2,970(tax included)
125g of raw beans (approx. 100g after roasting) About 8 cups
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