Plum Skins, Lactic Acid, Dark Chocolate

It's hard to find an estate more decorated than El Paraiso. At last year's Cup of Excellence, they had not one, but two top-ten finishers. They dominated Colombia's Land of Diversity competition. Their crops fetch auction prices higher than almost any other Colombian producer, and they've gathered a rabid following for their experimental processes, among them "Red Plum."

What is "Red Plum"? It's a double anaerobic coffee, twice fermented and twice washed (over-acheivers, those El Paraiso folks) at varying temperatures. The process includes a lactobacillus dwell during fermentation, thermal shock during washing, drying and resting. As a coda, the coffee hurls itself through a ring of fire and rockets to the moon, where it retraces Neil Armstrong's steps with preternatural smoothness (Armstrong was a stumbler; his prints are all kinds of messy.) In short, this is an unusual offering.

The big cupping note here is predictable: Red Plum, the skins and maybe just a touch of the flesh. It's got that tart, sweet, somewhat tannic hit you get when you bite into a fresh plum. It's also got sweet strawberry, some lactic acid zing, and in the background, a more traditional Colombian dark chocolate note. It's a really nice cup that's more approachable than its processing suggests, although it's undeniably distinct. If iconoclasm is your thing, you'll be hard pressed to do better than this one.

  • Process - Double Anaerobic Fermentation
  • Region - Cauca
  • Altitude - 1930 MASL
  • Varietal - Castillo

Best for:

  • Pour Over
  • Aeropress
  • French Press
  • Drip Machine

If you would like us to grind for you, please note the preference in the order notes, making sure to also include your brewing device.