Introduction of Cauca producing area and description of its flavor characteristics

The producing area of Cauca in Colombia is about 1500-2100 meters above sea level. The changeable mountain terrain and climate, slow coffee production but also created this rich flavor, balanced flavor of Colombian coffee.

The producing area is surrounded by high mountains, which block the airflow and water vapor from the Pacific Ocean and trade winds from the south, thus maintaining a stable climate. Near the equator, there is plenty of sunshine. The stable climate and sufficient sunshine provide a guarantee for the stability of coffee quality.

Coca coffee is manually picked and washed. In addition, in order to pursue good disease resistance and higher yield, many coffee producing areas have updated the old coffee varieties into new varieties, Kaddura Caturra is the most rare in Kogu producing area, in addition, there are iron truck typica and bourbon Bourbon ancient species.

Located in the Colombian province of Cauca, Paradise Manor is a coffee farm that Mr. Diego Samuel started in 2008 as a small, semi-family farm of 2.5 hectares, while the owner invests the annual surplus in coffee farming and continues to delve into how to produce boutique coffee.

In 2015, he participated in the local regional competition for the first time and won the first place. After becoming famous in World War I, he was recognized by the industry and made him more motivated in promoting the cultivation of boutique coffee. Paradise Manor currently mainly grows beans such as Bourbon,Laurina,Geisha,Castillo, and formally tries to plant more different varieties. This is definitely an amazing boutique estate.

In the COE auction in November, Paradise Manor's double fermentation treatment won the 10th place, but it was the highest annual bid, making it the highest ever in Colombian history.

The experimental treatment developed by Diego is very complicated, and it is no wonder that the flavor is extremely special. For example, [double anaerobic rose tea batch Rosa T é], the whole fruit of red cherry was anaerobic fermented for 24 hours in a sealed container, followed by 36 hours of anaerobic fermentation with pulp, so it was called double anaerobic fermentation. In the process of fermentation, Diego uses a specific container, and the temperature needs to be continuously monitored. [double anaerobic tropical flavor batch Tropical], the fermentation time of the first stage is 28 hours, and the second stage is 40 hours. In the drying after fermentation, different parameters are used in stages to achieve the optimization of flavor.