This coffee is from Finca El Paraíso, a family-owned farm in the Piendamó municipality of Colombia's Cauca region. The farm is operated by Diego Bermudez, a pioneer in experimental fermentation techniques who invented the thermal shock technique. The processing involves an 8-step method: cherry picking at optimal ripeness, ozone disinfection, 72-hour anaerobic fermentation with whole cherries submerged in water, depulping and mucilage removal, cultivation of fermentation microorganisms (El Paraiso Yellow Fruit) and aroma precursors, 36-hour second fermentation with culture medium under pressure, thermal shock to fix volatile aromatic compounds, and dehumidifier drying to preserve delicate tones. Specific yeast cultures are used during fermentation. The flavor profile is dominated by lychee juice character.
A Malmö coffee bar and roastery that started with the simple idea of a great espresso at the bar and has grown to include its own roastery where beans are treated with care and love.
