Hydrangea - Gesha - Letty Bermudez, Finca El Paraiso
Colombia — Diego Samuel Bermúdez Finca El Paraíso Gesha "Letty Bermúdez" (Double Fermentation Thermal Shock)
Tastes Like — 🍑 White Peach • 🍵 Jasmine Milk Tea • 🌹 Dried Rose
DETAILS
- Producer: Diego Samuel Bermúdez
- Farm: Finca El Paraíso
- Region: Cauca, Colombia
- Varietal: Gesha
- Process: Double Fermentation Thermal Shock
- Altitude: 1930 MASL
- Size: 4oz (114g) / 8oz (227g)
INTRO
Letty showcases the refined work of Finca El Paraíso, using double anaerobic fermentation at low temperatures with tropical yeast. The coffee is finished with a thermal shock wash to lock in flavour precursors and maintain structure.
THE PRODUCER
Diego Samuel Bermúdez has established Finca El Paraíso as one of Colombia's most innovative coffee farms, pioneering experimental processing techniques that push the boundaries of fermentation science. His "Letty Bermúdez" lot represents the refined work of the farm, combining precision fermentation control with the exceptional terroir of Cauca at 1930 metres above sea level.
The farm's commitment to innovation whilst maintaining structure and balance has made El Paraíso a benchmark for cutting-edge processing in Colombian specialty coffee, with the Letty Bermúdez lot showcasing the potential of Gesha grown in Colombia.
THE PROCESS
The Double Fermentation Thermal Shock process at Finca El Paraíso involves:
- 🍒 Cherry Selection — Careful picking at peak ripeness
- ❄️ Double Anaerobic Fermentation — Low temperature fermentation
- 🧪 Tropical Yeast — Fermentation with tropical yeast
- 🌡️ Thermal Shock Wash — Temperature differential washing
- 🔒 Flavour Precursor Locking — Locks in flavour whilst maintaining structure
This innovative double anaerobic fermentation at low temperatures with tropical yeast, finished with thermal shock washing, creates layered fruit expression whilst maintaining structure.
THE CUP
White peach, jasmine milk tea, and dried rose, supported by a medium body and prolonged acidity. We selected this coffee for its layered fruit expression and silky, balanced mouthfeel. The refined work of Finca El Paraíso's double anaerobic fermentation with thermal shock finishing showcases Colombian Gesha at its finest.
Flavour Notes
- 🍑 White Peach
- 🍵 Jasmine Milk Tea
- 🌹 Dried Rose
What is the roast recency?
We recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.
What does 'Filter' or 'Espresso' Roast mean?
Typically filter is roasted lighter than espresso, though this is not always the case. Several factors play into what brands a Manhattan coffee as 'filter' or 'espresso', which includes the roast profile - i.e. how the beans are roasted, not just how developed a roast it is. It doesn't preclude you from using the beans for espresso though!
Colombia — Diego Samuel Bermúdez Finca El Paraíso Gesha "Letty Bermúdez" (Double Fermentation Thermal Shock)
Tastes Like — 🍑 White Peach • 🍵 Jasmine Milk Tea • 🌹 Dried Rose
DETAILS
- Producer: Diego Samuel Bermúdez
- Farm: Finca El Paraíso
- Region: Cauca, Colombia
- Varietal: Gesha
- Process: Double Fermentation Thermal Shock
- Altitude: 1930 MASL
- Size: 4oz (114g) / 8oz (227g)
INTRO
Letty showcases the refined work of Finca El Paraíso, using double anaerobic fermentation at low temperatures with tropical yeast. The coffee is finished with a thermal shock wash to lock in flavour precursors and maintain structure.
THE PRODUCER
Diego Samuel Bermúdez has established Finca El Paraíso as one of Colombia's most innovative coffee farms, pioneering experimental processing techniques that push the boundaries of fermentation science. His "Letty Bermúdez" lot represents the refined work of the farm, combining precision fermentation control with the exceptional terroir of Cauca at 1930 metres above sea level.
The farm's commitment to innovation whilst maintaining structure and balance has made El Paraíso a benchmark for cutting-edge processing in Colombian specialty coffee, with the Letty Bermúdez lot showcasing the potential of Gesha grown in Colombia.
THE PROCESS
The Double Fermentation Thermal Shock process at Finca El Paraíso involves:
- 🍒 Cherry Selection — Careful picking at peak ripeness
- ❄️ Double Anaerobic Fermentation — Low temperature fermentation
- 🧪 Tropical Yeast — Fermentation with tropical yeast
- 🌡️ Thermal Shock Wash — Temperature differential washing
- 🔒 Flavour Precursor Locking — Locks in flavour whilst maintaining structure
This innovative double anaerobic fermentation at low temperatures with tropical yeast, finished with thermal shock washing, creates layered fruit expression whilst maintaining structure.
THE CUP
White peach, jasmine milk tea, and dried rose, supported by a medium body and prolonged acidity. We selected this coffee for its layered fruit expression and silky, balanced mouthfeel. The refined work of Finca El Paraíso's double anaerobic fermentation with thermal shock finishing showcases Colombian Gesha at its finest.
Flavour Notes
- 🍑 White Peach
- 🍵 Jasmine Milk Tea
- 🌹 Dried Rose
What is the roast recency?
We recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.
What does 'Filter' or 'Espresso' Roast mean?
Typically filter is roasted lighter than espresso, though this is not always the case. Several factors play into what brands a Manhattan coffee as 'filter' or 'espresso', which includes the roast profile - i.e. how the beans are roasted, not just how developed a roast it is. It doesn't preclude you from using the beans for espresso though!
Original: $43.52
-65%$43.52
$15.23Description
Colombia — Diego Samuel Bermúdez Finca El Paraíso Gesha "Letty Bermúdez" (Double Fermentation Thermal Shock)
Tastes Like — 🍑 White Peach • 🍵 Jasmine Milk Tea • 🌹 Dried Rose
DETAILS
- Producer: Diego Samuel Bermúdez
- Farm: Finca El Paraíso
- Region: Cauca, Colombia
- Varietal: Gesha
- Process: Double Fermentation Thermal Shock
- Altitude: 1930 MASL
- Size: 4oz (114g) / 8oz (227g)
INTRO
Letty showcases the refined work of Finca El Paraíso, using double anaerobic fermentation at low temperatures with tropical yeast. The coffee is finished with a thermal shock wash to lock in flavour precursors and maintain structure.
THE PRODUCER
Diego Samuel Bermúdez has established Finca El Paraíso as one of Colombia's most innovative coffee farms, pioneering experimental processing techniques that push the boundaries of fermentation science. His "Letty Bermúdez" lot represents the refined work of the farm, combining precision fermentation control with the exceptional terroir of Cauca at 1930 metres above sea level.
The farm's commitment to innovation whilst maintaining structure and balance has made El Paraíso a benchmark for cutting-edge processing in Colombian specialty coffee, with the Letty Bermúdez lot showcasing the potential of Gesha grown in Colombia.
THE PROCESS
The Double Fermentation Thermal Shock process at Finca El Paraíso involves:
- 🍒 Cherry Selection — Careful picking at peak ripeness
- ❄️ Double Anaerobic Fermentation — Low temperature fermentation
- 🧪 Tropical Yeast — Fermentation with tropical yeast
- 🌡️ Thermal Shock Wash — Temperature differential washing
- 🔒 Flavour Precursor Locking — Locks in flavour whilst maintaining structure
This innovative double anaerobic fermentation at low temperatures with tropical yeast, finished with thermal shock washing, creates layered fruit expression whilst maintaining structure.
THE CUP
White peach, jasmine milk tea, and dried rose, supported by a medium body and prolonged acidity. We selected this coffee for its layered fruit expression and silky, balanced mouthfeel. The refined work of Finca El Paraíso's double anaerobic fermentation with thermal shock finishing showcases Colombian Gesha at its finest.
Flavour Notes
- 🍑 White Peach
- 🍵 Jasmine Milk Tea
- 🌹 Dried Rose
What is the roast recency?
We recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.
What does 'Filter' or 'Espresso' Roast mean?
Typically filter is roasted lighter than espresso, though this is not always the case. Several factors play into what brands a Manhattan coffee as 'filter' or 'espresso', which includes the roast profile - i.e. how the beans are roasted, not just how developed a roast it is. It doesn't preclude you from using the beans for espresso though!
