Diego Samuel started with his coffee growing project in Finca El Paraiso in 2008. To him growing coffee was fascinating, he loved visiting his friend’s farms and see them growing coffee. His family owned a farm that was isolated so Diego saw the opportunity to grow coffee there. He began his project by utilizing 2.5 hectares of land. The coffee that was harvested was sold to local coffee cooperatives and that money helped finance his studies in Agricultural Enterprise Management.
Meanwhile, he started building a network of fair and transparent coffee buyers. Luckily we were one of the first roasters that cupped and bought this coffee.
A different lot of this coffee participated in the Colombian cup of excellence competition 2018 and was ranked 10th scoring 89.67. Our friend Diego processed this coffee utilizing the same method and shared it with us.
Tropical: Its fermentation begins in cherry for a period of 28 hrs. Then the pulping takes place and the fermentation starts in mucilage stage for 40 hrs at 19 ° C, from there, the washed process takes place; the parchment with a moisture content of 57% is entered to the Eco-Enigma drying machine (El Paraiso farm’s secret weapon) at a relative humidity of 30% and a temperature of 32 ° C, for approximately 28 hrs then the humidity of the parchment drops to 10 - 11% and it will be packed in Grainpro bags before it goes to the dry miller for the corresponding process.
Tropical fruits, velvet body, medium acidity, ripe papaya, melon and cherry