Colombia El Paraiso Red PlumMy Friend's Coffee
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
- Pour Over
- 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.