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This coffee showcases the quintessential features of Colombian coffee processed with yeast fermentation. The roasting curve, cup character, and overall quality are strikingly similar to those of “Diego Samuel’s El Paraiso” and “Wilton Benitez’s Paraiso92.” Distinct flavor notes such as strawberry, lychee, peach, yogurt, and nectar are clearly expressed in the cup.
In previous descriptions of yeast-fermented coffees, the focus was on the unique fermentation process, often leaving it unclear whether the base processing method was washed or natural. However, this coffee explicitly emphasizes the “washed” process, which likely reflects current consumer preferences.
When designing a roasting profile for yeast-fermented coffees, it is crucial to determine whether the coffee is processed as natural or washed. Typically, yeast-fermented coffees undergo precise fermentation, with washing performed during the drying stage to halt further fermentation.
In this case, gas pressure during roasting was adjusted to suit profiles similar to “dry fermentation washed - general washed,” avoiding the high heat application used for “wet fermentation washed - fully washed” coffees. This approach was taken because a sharp decline in the BT RoR (Bean Temperature Rate of Rise) after the first crack was not observed.
The flavor profile closely resembles that of Paraiso farms, but this coffee comes at a more affordable price, making it an excellent value. Unsurprisingly, such cost-effective green beans tend to sell out quickly.
For this coffee, I designed the roasting profile by considering the characteristics of Colombian coffee from Central and South America and its washed processing method. The aim was to achieve a light roast coffee, maintaining the gas pressure at a medium-high level during the roasting process.
