Finca El Paraiso - Diego Samuel Tapia Selection

About This Coffee

Colombian single-origin coffee from Finca El Paraiso in Piendamo, Cauca at 1,930 meters altitude. Produced by Diego Samuel Tapia, a Colombian Cup of Excellence award-winner (ranked #10 in 2018). This Castillo variety is processed using experimental double anaerobic fermentation protocols developed by INDESTEC using Eco-Enigma equipment. The coffee undergoes 48-hour initial fermentation, followed by pulping and 96-hour secondary fermentation, thermal shock washing, and mechanical drying. Available in five distinctive flavor profiles: Tropical, Floral Spices, Lychee, Poppy Mint, and Rose Tea.

Origin

Piendamó (Colombia)

Flavor Notes

Berry, Peach, Strawberry, Clove, Orange, Rose, Lemon Zest, Melon, Papaya, Eucalyptus, Ginger, Mint, Star Anise, Ginger Ale, Cheesecake, Orange Blossom, Rose Nectar

Roast Level

—

Processing

Double Anaerobic

Typology

Arabica

Castillo

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Wes Ngopi

Wes Ngopi takes its name from a Javanese greeting that translates to "Have you had your coffee?", reflecting its roots in the social ritual of sharing a cup. Based in Shah Alam, the roastery specializes in specialty grade single origin coffees roasted to order for home brewing enthusiasts. Bean selection is guided by ratings from CoffeeReview and independent research through traders such as Royal Coffee, Nordic Approach, and Olam, alongside direct trade relationships with farms like Java Frinsa Estate in Indonesia. The roastery emphasizes technical precision, modulating drum speed, fan adjustments, and firing pressure to achieve a smooth declining rate of rise for optimal flavor development. Wes Ngopi occupies a focused niche in Malaysia's specialty scene, prioritizing quality sourcing and meticulous roasting for the home consumer.

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