There may be some people who would like to participate in a roast event but find it difficult to do so because they do not know the characteristics of the brands.
This project introduces the CROWD ROASTER brand to such people.
The first part is an introduction to "El Paraiso Farm".
This project introduces the CROWD ROASTER brand to such people.
The first part is an introduction to "El Paraiso Farm".
"El Paraiso Farm" creates unique flavors
El Paraiso Farm is located in Cauca Department, located in the Andes Mountains in south-central Colombia. This region is known for consistently producing specialty coffee of high quality standards, and among these, El Paraiso Farm is highly rated.
It is no exaggeration to say that it is currently the most popular in Colombia.
El Paraiso Farm's coffee is carefully selected and dried to create a unique flavor that can only be enjoyed here, and is supported by roasters and coffee lovers around the world, making it so popular that it is difficult to obtain.
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 won 10th place in the Colombian COE (Cup of Excellence) with a carefully selected lot in double anaerobic fermentation, and he is so talented that he is called Colombia's leading anaerobic expert. I am the owner.
It is no exaggeration to say that it is currently the most popular in Colombia.
El Paraiso Farm's coffee is carefully selected and dried to create a unique flavor that can only be enjoyed here, and is supported by roasters and coffee lovers around the world, making it so popular that it is difficult to obtain.
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 won 10th place in the Colombian COE (Cup of Excellence) with a carefully selected lot in double anaerobic fermentation, and he is so talented that he is called Colombia's leading anaerobic expert. I am the owner.
By changing the selection method, we are able to create flavors that can only be enjoyed from that lot, even if the same variety is used.
Basic information about El Paraiso Farm
Country of production: Colombia Region of production: Piendamo area, province of Cauca Variety: Castillo
Altitude: 1,700m
Producer: Diego Samuel Bermúdez
Lineup of 3 unique brands
CROWD ROASTER has also carried multiple flavor lots from El Paraiso Farm, and it has become a very popular brand.
We currently carry three brands, and you can enjoy a different look from each one.
We currently carry three brands, and you can enjoy a different look from each one.
① [CSLC] Lychee
Basic flavor: Strawberry jam, lychee
Lightly roasted, it has a beautiful citrusy acidity. You can feel the flavor of lychee and peach.
Medium roasts have those flavors, but the acidity is subdued and easy to drink, adding a slightly milky, strawberry-chocolate flavor.
No matter the roast level, you can feel the distinctive flavor firmly, and you can enjoy the changes due to the difference in roast level.
The selection method for lychee lots involves anaerobic fermentation at a temperature of 18 degrees for 48 hours in the cherry state, and then anaerobic fermentation at a temperature of 19 degrees for 96 hours after pulping. 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%.
＞＞ Check the brand on the app.
No matter the roast level, you can feel the distinctive flavor firmly, and you can enjoy the changes due to the difference in roast level.
The selection method for lychee lots involves anaerobic fermentation at a temperature of 18 degrees for 48 hours in the cherry state, and then anaerobic fermentation at a temperature of 19 degrees for 96 hours after pulping. 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%.
＞＞ Check the brand on the app.
② [CSRT] Rose tea
Basic flavor: strawberry, peach, rose
Lightly roasted, it has aromas of rose tea, rose jam, peach, and strawberry, with fruit and sweetness.
When roasted medium, the acidity subsides a little and the sweetness, like strawberry milk chocolate, increases. You can also enjoy the difference depending on the degree of roasting.
The selection method for rose tea lot is to anaerobically ferment the cherry at a temperature of 19 degrees for 36 hours, and then anaerobically ferment it again at a temperature of 19 degrees for 40 hours after removing the pulp.
Anaerobic fermentation is performed in two batches using cherries and parchment.
The selection method for rose tea lot is to anaerobically ferment the cherry at a temperature of 19 degrees for 36 hours, and then anaerobically ferment it again at a temperature of 19 degrees for 40 hours after removing the pulp.
Anaerobic fermentation is performed in two batches using cherries and parchment.
In the washing process, the products are first washed with hot water at 40 degrees, then washed at 12 degrees, and then dried for 34 hours at a temperature of 35 degrees and humidity of 25 degrees.
＞＞ Check the brand on the app.
＞＞ Check the brand on the app.
③【CSLM】Lime
Basic flavors: grapefruit, lime, lemongrass
Light roasts have lime, grapefruit, lemongrass, and bright, sharp acidity.
A medium roast will reduce the acidity and increase the sweetness. You can also enjoy the difference depending on the degree of roasting.
The selection method for lime lots involves anaerobic fermentation in the cherry state at a temperature of 19 degrees for 96 hours, and then anaerobic fermentation at a temperature of 20 degrees for 48 hours after removing the pulp. Anaerobic fermentation is performed in two batches using cherries and parchment.
In the washing process, the products 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.
＞＞ Check the brand on the app.
The selection method for lime lots involves anaerobic fermentation in the cherry state at a temperature of 19 degrees for 96 hours, and then anaerobic fermentation at a temperature of 20 degrees for 48 hours after removing the pulp. Anaerobic fermentation is performed in two batches using cherries and parchment.
In the washing process, the products 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.
＞＞ Check the brand on the app.
---
Are there any brands you are interested in?
Please feel free to custom order our unique brands from Japan's top roasters and find your favorite coffee.
We will continue to introduce brands handled by CROWD ROASTER .
2023.05.15
CROWD ROASTER
Are there any brands you are interested in?
Please feel free to custom order our unique brands from Japan's top roasters and find your favorite coffee.
We will continue to introduce brands handled by CROWD ROASTER .
2023.05.15
CROWD ROASTER
