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Double anaerobic fermentation treatment of Paradise Manor in Cauca, Colombia

Colombia Cauca El Paraiso Double Anaerobic

Batch # 1 anaerobic solarization

Batch # 2 double anaerobic rose tea Rosa T é

Batch # 3 double anaerobic tropical amorous Tropical

Batch # 4 double anaerobic fruit Fenghua Frutos

National Columbia (Colombia)

Production area examination card (Cauca)

Manor Paradise Manor (El Paraiso)

Producer Diego Samuel Bermudez Tapia

2050 meters above sea level

Variety bourbon species (Bourbon)

Treatment anaerobic / double anaerobic

In July and August 2018, the Pebble team was invited by the Colombian National Coffee producers Union (FNC) to serve as a judge in its competition Land of Diversity. It was found in the cup test that this very special flavor of the manor, immediately actively contacted, met with the manor owner and placed our first order, which started production immediately. Unexpectedly, in the COE auction in November, the double fermentation treatment of Paradise Manor, with the 10th place, was not only the highest annual bid, but also the highest in the history of Colombia. The bidding lot was awarded by Taiwanese companies, which is indeed a great boon for Taiwan's coffee industry. At the time of success, naturally attracting bees and butterflies, there are many people who will come to the door, of course.

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 optimize the flavor.

Deep ploughing production areas has always been our constant goal. We not only cooperate with the best and most cutting-edge producers in the production areas, but also implement them when necessary, and work with the producers in the production areas to enhance their competitiveness. this is also a trend in recent years. World champions Sasa Sestic and Tim Windelboe have carried out such programs, and Japan's Saza Coffee has also started a production program in Colombia. Such efforts may be regarded by some unmotivated operators as unimportant, and they even engage in mindless sour word games, and even coffee makers who hold cup tests and participate in cup tests will be said to be not busy enough to waste their time. But we firmly believe that this is the path we must adhere to.

People who don't want to plow deeply, but only want to walk the last mile, it's really shaky that even a mile can tilt like this. Sometimes the target's head is so big that we don't bother to shoot even if we have a gun. We don't know what kind of dirt will be ejected. How long can the move of setting high prices first and then smearing prices in the face of market competition last for a long time? it has its own judgment after a long time. When you meet such a raw bean merchant, do you remember to ask him whether he is deliberately exploiting the boutique coffee industry who is fighting on the front line? Or really stupid, even if you forget it, you don't have to work too hard.

The anaerobic treatment method is a special treatment method which is different from the general three major treatments. the hand-picked red fruit is put into a stainless steel container, carbon dioxide is poured into a stainless steel bucket, and carbon dioxide is used to isolate oxygen to allow coffee beans to ferment with good microorganisms. humidity, temperature and gas are controlled in the whole process, which is also known as whole fruit anaerobic treatment.