Brother is heavier than "Coca Paradise" and "Brother" is heavier than "Paradise".

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Front Street-Gobi, "Cauca Paradise", "oxygen Day" bourbon

Colombia Cauca El Paraiso

My brother is better than Cauca Paradise.

Production area: examination card

Altitude: 2050 m

Treatment method: oxygen Day

Level: SUPREMO

Variety: Bourbon

I have to compare with Kokka.

Colombia is currently the third largest coffee producer in the world, after Brazil and Vietnam. Soybeans were first sold by growers in the 1830s, and coffee accounted for the largest number of exported crops in the 20th century. Mountain topography, coupled with a variety of micro-climate, provides an ideal planting environment, with 75% of the total output going abroad, making it the most important source of external income.

The main coffee producing areas in Costa Rica are: Huila (San Augustin), Narino, Tolima, Popayan (Cauca), Valle de Cauca, Meta, Antioquia (Medellin), Magdelena (Sierra Nevada), Boyaca, Santander (Bucaramanga) and so on.

Cauca province is the certified producing area of Costa Rican coffee origin, with an average elevation of 1758m, and the highest elevation can rise to 2100m. The topography, precipitation, degree and volcanic soil of this area prepare suitable conditions for the growth of coffee. 80% of the mountains are mountainous, with parallel mountain systems in the middle and central parts of the Andes, and the central mountain system includes the main volcanoes Sotara and Petacas. Cauca province on the boundary is similar to other southwestern regions, with a clear single peak distribution of precipitation (monomodal). The summer season mainly occurs from August to September of each year, followed by the coffee blossom season in the following rainy season, followed by the coffee harvest season in the following year.

Finca El Paraiso is a coffee bar that Mr. Diego Samuel started in 2008. It was originally a small family restaurant of 2.5cm, and the owner put the annual surplus into the research of coffee industry and studied how to produce better products.

In 2015, he won the first place in the regional competition and won the first place. When he became famous, he was recognized in the industry and made him more dynamic in promoting the cultivation of boutique coffee.

Through his company, Indestec (Innovacion y Desarrollo Tecnologico para la Caficultura), Diego has created new technologies to improve and regulate the quality of coffee. He said he liked to get out of the comfort zone because it would help him keep moving forward.

At present, Paradise has mainly planted beans such as Bourbon, Laurina, Gesha and Castillo, and is experimenting with more different varieties.

Treatment of oxygen day

Anaerobic fermentation is a very popular post-processing method in recent years. Coffee fruit is usually placed in a dense container or in a washing tank to produce fermentation in water. During this process, different microorganisms are used for fermentation to produce a special flavor. After the fermentation is completed, the coffee fruit is dried.

Characteristics of oxygen fermentation treatment

Use a non-drying container (which will not absorb the taste of the previous coffee beans) to place the coffee fruit, which can make the coffee taste more delicious.

When fermentation is carried out in a dense environment, various factors are easier to control, coffee beans processed each time are easier to produce, and fragrances are less likely to develop.

The fermentation is carried out in an oxygen-free environment, the taste is more delicious, and it is easy to have cheese and cream flavor.

The coffee beans used in this method usually have a more mellow thickness and wine aroma.

The variety of this bean is bourbon.

Bourbon, a branch of the Arabica species, is one of the early (prehistoric coffee) pickup trucks that were transplanted into the Arabica species, changing the shape of beans from thin to skinny. It was named bourbon in 1715 after France transplanted Mocha beans to bourbon on the coast of Africa (renamed Reunion Reunion after the French Revolution). Bourbon beans were spread to Brazil and Central and South America in 1727, and mochas were also transplanted in England in 1732 to Marina (where they were later imprisoned). Bourbon is a regular soldier of boutique coffee cups in America.

The color of raw beans is more uneven than that of green beans, with a hint of fermented fragrance and grass fragrance.

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