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Colombia - Yenni Esperanza - Thermal Shock

Complex, Candy, Tropical Fruit

Yenni Esperanza Bermudez, founding partner of Finca El Paraíso Villa Esperanza, was born in Bolívar Cauca. She is the older sister of 4 brothers who started a new lifestyle thanks to coffee.


Finca El Paraiso Villa Esperanza was acquired in 2009 with the purpose of generating a family business, integrating new generations. The farm extends over 27 Hectares in the Municipality of Tambo, Corregimiento de las Piedras, El Marquez, 28 km from the City of Popayan. In this area climatic characteristics are classified as warm and temperate, with an average temperature of 18 °C. 

This coffee is shade grown under citrus and fruit trees. The processing of this coffee is carried out at Finca El Paraiso, a neighbouring farm run by the family as there is full trust in their ability to enhance the quality of this coffee.


PROCESS DETAILS

1 -  Harvesting 95% Mature Grain, Washed with ozonated water and ultraviolet light.
2 - Anaerobic Fermentation in steel tank for 48 hours at 18°C.
3 - Pulping, Anaerobic Fermentation in a steel tank for 48 hours at 21°C.
4 - Heat shock to eliminate any microorganisms present.
5 - Machine drying by air circulation for 12-28 hours at 34°C.

 

DETAILS:

Free UK 2nd class shipping for 250g bags of whole bean coffee! Please see our FAQs for more information. 


Place your order before 10.30am, Monday to Friday and it will be sent the same day. 

 

We source speciality grade coffee which is full traceable and ethically sourced. Read more about our  ethics.


TIPS:
All our coffee beans are roasted fresh and are best consumed within 6 weeks of roast date. Always reseal in our airtight bag and store at ambient temperature.
 

  • profile:Complex, Candy, Tropical Fruit
  • specialty score:88+
  • harvest:2022
  • process:Thermal Shock
  • variety:Castillo
  • altitude:1870masl
  • area:Cauca
  • country:Colombia
  • farm:Villa Esperanza
  • sourcing partner:Cata Exports

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