Colombia Finca El Paraiso Rose Tea

Highlights

“Diego Samuel Bermudez's Finca El Paraiso lot: cherries are harvested at peak ripeness, disinfected with ozone, and fermented 48 hours in aerated water tanks. After pulping, the mucilage is used to culture the aroma-precursor microorganisms, which re-enter the tanks for 24 hours of aerobic fermentation with leachate recirculation. A thermal shock wash then seals in the precursors, and the coffee is dried in a dehumidifier to stop over-fermentation and preserve the soft notes.”