Filterkaffee El Paraiso

Notes of lychee, peach, and jasmine tea

Simply WOW …

You’re holding an extraordinary coffee in your hands. Diego Samuel Bermudez is a young farmer who knows exactly how to take his coffee to the next level. The El Paraiso farm is located in the Cauca region of northwestern Colombia. The coffee is processed anaerobically there. This fermentation method is still relatively new in the coffee world. Timing the harvest correctly is key. The coffee cherries are then stored in water tanks multiple times without oxygen and washed. Afterward, the coffee is dried for an extra-long time in special electric dryers that Farmer Samuel developed himself. You can recognize the coffee’s quality from the aroma of the tropical-looking green coffee beans. Carefully and skillfully roasted, the coffee unfolds into an explosion of flavor on the palate. This exceptional achievement has won awards from a wide range of juries. We recommend preparing it using a pour-over filter.