Colombia Paradise Estate Strawberry 2.0Coffee Bean Intro:

Colombia Paradise Estate Strawberry 2.0

Origin: Cauca, Colombia
Estate: Paradise Estate
Elevation: 2050m
Processing Method: Double Anaerobic Washed
Variety: Castillo

Coffee Region 

Cauca Province is a Colombian coffee-origin-certified region with an average elevation of 1758m, reaching up to 2100m at its highest. Between the eastern and western mountain ranges of Cauca lies the Popayan Plateau, and the southern part features the Patia Basin, with the Patia River flowing from north to south into Nariño Province.

The region enjoys a mild climate, abundant rainfall, and fertile soil, making it highly suitable for coffee cultivation. However, it is sparsely populated, and coffee harvesting here is a dangerous job. The coffee farms in this area are small, averaging only about 3 hectares each. The main harvesting months are from April to December, and all coffee cherries are carefully hand-picked. Coffees from the Cauca region exhibit refined acidity with fruity and berry sweetness, caramel aromas, and a rich sweetness.

Paradise Estate 

Paradise Estate (Finca El Paraiso) is a coffee farm managed by Mr. Diego Samuel since 2008. Initially, it was a small family-owned farm of just 2.5 hectares. The farm owner reinvests the surplus from annual harvests into coffee agricultural research, continuously exploring how to better produce premium flavors.

In 2015, he participated in a local regional competition for the first time, and Paradise Estate coffee beans from Colombia won first place. This breakthrough brought industry recognition and further motivated him to promote specialty coffee cultivation. Through his company Indestec (Innovacion y Desarrollo Tecnologico para la Caficultura), Diego developed innovative technologies to enhance and stabilize coffee quality. He said he enjoys stepping out of his comfort zone because it constantly helps him improve.

Currently, Paradise Estate coffee beans mainly include varieties such as Bourbon, Laurina, Gesha, and Castillo, with plans to experiment with more different varieties.

Coffee Variety 

Castillo is the most widely planted coffee variety in Colombia, favored for its reputation for leaf rust resistance. Starting in 1961, Cenicafe began researching the Timor variety, which has Robusta lineage. Subsequently, CENICAFE continued its research efforts, releasing the second disease-resistant variety, Tabi (a hybrid of Typica, Bourbon, and Timor), in 2002, and the most successful disease-resistant variety to date, Castillo, in 2005. After a major outbreak of leaf rust in 2008, Colombia began actively promoting Castillo cultivation.

Coffee Bean Processing Method—Double Anaerobic Washed 

Anaerobic fermentation is a processing method that has been widely used in recent years. It mimics wine production techniques, involving injecting carbon dioxide into a sealed container to displace oxygen. In an oxygen-free environment, the breakdown of sugars in the coffee mucilage is slowed down, and the pH level also decreases more gradually, extending the fermentation time. This process develops better sweetness and more balanced flavors.

Double anaerobic washed involves removing the coffee cherries from the anaerobic environment, then using a machine to remove the pulp and skin. The mucilage-covered coffee beans are then placed in a plastic bag or other sealed container in an anaerobic environment for a second round of anaerobic fermentation. This processing method, involving two rounds of anaerobic fermentation, is called double anaerobic washed.

Pre-Street Roasting Suggestions 

The new-season beans have a higher moisture content, so Pre-Street roasters extend the drying time to ensure even heat distribution between the bean surface and core. To highlight the acidity and floral-fruity aromas of this bean, Pre-Street uses a light roast.

 Pre-Street Cupping Notes 

Pre-Street Brewing Tips

To emphasize the sweet strawberry notes of this coffee, Pre-Street roasters used a medium-light roast for these beans. For medium-light roasted beans, the recommended brewing temperature is 90-91°C. A slightly higher water temperature can extract the aromatic compounds and acidity (the sweet strawberry notes and bright acidity) from the lightly roasted beans. Since medium-light roasted beans are harder, increasing the water temperature improves extraction efficiency and avoids excessive acidity. The V60 cone filter has a wide opening and unique spiral ribs that facilitate air release, enhancing extraction quality. The mouthfeel may not be very full-bodied, but its high concentration delivers standout acidity, sweetness, and aroma.