Colombia Cauca Finca El Paraiso Specialty Coffee, options as follows:
Colombia Cauca Finca El Paraiso Luna Geisha Double Anaerobic
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Colombia Cauca Finca El Paraiso Lychee Peach Double Anaerobic
Coffee Flavor
The flavors of coffee are derived from the breakdown of various nutrients in the green coffee beans during roasting. Heat causes these compounds to degrade into a variety of aromatic molecular structures, resulting in a wide spectrum of flavors. High-quality coffee beans naturally possess a rich aroma that evolves at different temperatures—high, medium, and low—offering a delightful and nuanced experience worth savoring.
Colombia Cauca Finca El Paraiso Luna Geisha Double Anaerobic
Muscat grape, Peach, Bergamot, Jasmine Aroma, Calpis, Rich and Vibrant
Colombia Cauca Finca El Paraiso Lychee Peach Double Anaerobic
Peach milk tea, Ruby lychee, Strawberry, Rose aroma, Sweet and juicy
El Paraiso Estate is located in Cauca, Colombia, and is a family-run coffee farm led by Diego Samuel Bermúdez. Since 2008, Diego and his family have transformed formerly abandoned land into a globally recognized specialty coffee origin. Through innovation and precise control in coffee processing, he has received numerous international and regional awards, establishing El Paraiso as a leader in experimental fermentation techniques.
After a decade of dedicated work, Diego Samuel’s coffee gained recognition on the Colombia Cup of Excellence (COE) stage in 2018, earning 89.76 points with a washed Bourbon coffee and ranking 10th. He is renowned for his precise control over coffee aromas and has continuously produced high-quality coffee at El Paraiso for many years.
The farm cultivates a diverse range of high-quality coffee varieties, including Bourbon, Laurina, Gesha, Castillo, and Colombiano, with the Geisha series standing out as the most exceptional, showcasing deep expertise in flavor development and processing techniques.
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Cauca Finca is located in western-central Colombia, stretching from the Western Cordillera mountains all the way to the Pacific. Ocean breezes and high elevations make Cauca one of the coolest coffee-growing regions in Colombia. Coffee in this region is mainly cultivated by indigenous or Afro-Colombian communities. The area’s geographical features include the Popayán Plateau, multiple rivers, and the Central Volcanic Range.
The coffee tree, botanically classified under the Rubiaceae family and the Coffea subgenus, is an evergreen tree. Coffee beans are the seeds of the coffee fruit. There are three main varieties: Arabica, Robusta, and Liberica. These three varieties cannot crossbreed to produce different subspecies. The world’s specialty coffee comes from the Arabica variety, and within Arabica, there are various subspecies resulting from evolution, hybridization, and mutation.
Arabica coffee variety- Gesha/ Geisha
Geisha coffee, once named one of the "World's Top 10 Most Expensive Coffees" by Forbes, is a legendary name in the world of specialty coffee. However, there is significant confusion surrounding the Geisha variety, as several genetically distinct plant types are referred to as Geisha, many of which share a similar geographic origin in Ethiopia. Recent genetic diversity analysis conducted by the World Coffee Research confirms that the T2722 variety cultivated in Panama is both unique and consistent. When well-managed in high-altitude regions, this variety is strongly correlated with exceptional cupping quality and is renowned for its delicate floral aroma, jasmine notes, and peach-like fragrance.
The Geisha variety that has thrived in Panama for over 60 years is the T2722 variety. It was originally collected in the 1930s from the coffee forests of Ethiopia. The seeds were sent to the Lyamungu Research Station in Tanzania and later transported to Central America in 1953, where they were documented at the Centro Agronómico Tropical de Investigación y Enseñanza (CATIE) in Costa Rica under the designation T2722. During the 1960s, it was recognized for its tolerance to coffee leaf rust and was distributed by CATIE across Panama. However, due to its fragile branches, it was not favored by farmers and thus was not widely planted. It wasn’t until 2005, when the Peterson family of Boquete, Panama, entered this coffee into the Best of Panama competition and auction, that the variety gained fame. It received exceptional praise and set a record for green coffee auction prices at the time.
Regarding the name "Geisha," the spellings "Geisha" and "Gesha" are often used interchangeably. This is related to phonetic transliteration, as there is no fixed translation from Ethiopian dialects to English. The variety was originally recorded as "Geisha" in planting records. Over the decades, coffee researchers and cultivation databases maintained this spelling, leading to its widespread promotion and use within the coffee industry. The variety was first collected from a mountain in Ethiopia, the name of which is typically translated into English as either "Gesha" or "Geisha."
In recent years, the cultivation of the Geisha variety has gained popularity worldwide, achieving remarkable success in major coffee competitions. This includes regions in Central and South America such as Guatemala, Costa Rica, El Salvador, Colombia, and Peru, where the variety has often been transplanted from Panama's T2722. Additionally, Taiwan has also begun cultivating Geisha in many high-altitude regions. Typically, the higher the elevation, the more enchanting the coffee’s flavor becomes.
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Arabica coffee variety- Castillo
Castillo is a next-generation, rust-resistant coffee variety developed by the Colombian Coffee Growers Federation (FNC) in collaboration with Colombia’s National Coffee Research Center, Cenicafé. The goal was to enhance the variety for higher yields, greater resistance to diseases, and quality and flavor comparable to Caturra. Today, it is the primary coffee variety cultivated in Colombia. Castillo inherits Caturra’s compact plant structure and high productivity while also incorporating rust resistance from Timor Hybrid. It is known for its smooth texture, aromatic profile, and bright citric acidity, often characterized by notes of lemon.
Arabica coffee variety- Colombia
A highly disease-resistant variety bred from the cross between Caturra and Timor Hybrid, it can withstand direct sunlight and has a short harvest cycle. Colombia began widespread cultivation of this variety in the 1980s. Typically, Arabica coffee requires shade trees for protection from the sun, but the Colombia variety—being a hybrid with Robusta lineage—does not need shade and can be harvested year-round.
Arabica coffee variety- Caturra
Caturra, the Arabica coffee variety, is a mutant of Bourbon and was first discovered in Brazil. The taste has a sour taste of lemon or citrus, and it has a fruity taste in terms of sweetness. Although the sweetness is not as good as Typica and Bourbon, the sweetness can be very good when properly roasted. The sweetness of Caturra is determined by the number and dosage of fertilizers applied by the grower, and the harvest period takes 2 years, and the cost of care is high, so the yield is still limited.
(Coffee Processes)
The term "processing methods" refers to the process of transforming ripe red coffee cherries into dried green beans. Each method has its advantages and disadvantages, influenced by the natural environment and the specific needs of the coffee-producing region. As a result, different regions adopt the processing method most suited to their conditions. This batch uses the following double anaerobic methods, described below:
【Double Anaerobic Honey Process】
The experimental processing method developed by Diego at El Paraiso is highly intricate and produces exceptionally unique flavors. The entire process utilizes a distinctive Thermal Shock technique: first, the cherries are washed and fermentation is initiated with 40°C hot water, creating a temperature shock. This is followed by a second wash at 12°C cold water, and finally, the beans are mechanically dried at 35°C for 34 hours until their moisture content reaches 10–11%.
【Luna (Moonlight Goddess)】
The coffee cherries are harvested at peak ripeness to ensure the mucilage has the highest sugar concentration. Before hulling, they undergo a 12-hour oxidation treatment, then are soaked in distilled cherry pulp and fermented with “red wine yeast” for 48 hours. This process imparts a rich, dark fruit-honey aroma and further enhances the coffee’s depth and body.
【Lychee Peach】
After being sanitized with ozone, the coffee cherries undergo 36 hours of anaerobic fermentation, followed by a 12-hour secondary fermentation to further develop aroma and flavor. After fermentation, the coffee is subjected to thermal shock treatment, alternating between hot and cold water to lock in flavors and prevent over-fermentation. Finally, the beans are dried under controlled dehumidification to preserve a creamy texture and long-lasting fruity notes.
JUSTIN INTERNATIONAL FOOD ENTERPRISE CO., LTD.
Tel: +886-3-358-6611
1st Floor, No. 30, Lane 120, Daxing Road, Taoyuan District, Taoyuan City
▶This product is covered by a NT$10 million product liability insurance.
▶Food Industry Registration Number: F-165601955-00000-0
▶ Our company’s cupper is certified as a CQI International Coffee Quality Appraiser.
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