[July 11, 2025]TRUNK COFFEE
SHOMA ISHIHARA ,
El Paraiso Farm
Roasting Castillo !

El Paraiso Farm is currently the most talked-about farm in Colombia. Its coffee is so popular that it is difficult to obtain, thanks to its ingenious selection and drying methods that create a unique flavor that can only be found here. It is supported by roasters and coffee lovers around the world.

A new lot will be released from El Paraiso Farm.

Double anaerobic fermentation is a unique process at El Paraiso Farm, and this batch is ``lychee'' flavored. This is a special coffee that surprises those who drink it with a strong flavor like no other and a sweet and mellow aroma.

At CROWD ROASTER , we have handled lots of multiple flavors from El Paraiso Farm, including Lychee.

Among them, this time's lychee beans are in very good condition, and the flavor is stronger than ever.

The moisture content of the raw beans is 10.6% which indicates that they are in very good condition (measured by our company).

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.

Farm owner Diego Samuel Bermudez has conducted extensive research into post-harvest flavor development, creating new flavors using anaerobic fermentation and a unique drying method.

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 dedicated producer, has succeeded in creating flavors by devising anaerobic fermentation and drying methods. He has created flavors such as lime, red fruit, and lychee. The lot this time is "lychee." The variety is Castillo , which is widely grown in Colombia.

In a process called double anaerobic fermentation, this lychee lot undergoes anaerobic fermentation at a temperature of 18 degrees for 48 hours in the cherry state, and then undergoes anaerobic fermentation again at a temperature of 19 degrees for 96 hours after depulping. fermentation. This is a time-consuming method that involves anaerobic fermentation in two stages, using cherries and parchment.

In the washing process, first wash with hot water at 40 degrees, then wash at 12 degrees. It is then dried for 34 hours at a temperature of 35 degrees and humidity of 25 degrees, and the moisture content is adjusted to 11%. Through this complex process, the coffee has a unique aroma and flavor that cannot be found anywhere else.

Lightly roasted, it has a beautiful citrusy acidity. You can feel the flavors of lychee and peach, and when roasted medium, you can still have those flavors, but the acidity is calm and easy to drink, and it adds a slightly milky, strawberry-chocolate flavor.

Regardless of the degree of roast, you can still taste the distinct flavor, and you can enjoy the changes that come with each degree of roast.

This precious coffee can be enjoyed at CROWD ROASTER . Once you try it, you will be amazed like never before.