<center>PLUM MERAH</br>EL PARAISO</center>
    <center>PLUM MERAH</br>EL PARAISO</center>

PLUM MERAH
EL PARAISO

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RM125.00
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What's Interesting

We love to see how young people bring innovation and youth spirit into specialty coffee. Diego Samuel is a smart young man who has finish studied in Agricultural Enterprise Management, implemented multiple new processing technique in his farm El Paraiso. Having deep understanding what to control and how to process he begins developed different style of fermentation under controlled environment. Such as controlling time of fermentation and temperature of water that being using to wash the coffee. As the result, different processing protocol produce specific set of taste profile. Diego categorized these different process by name such as Lime, Red Plum and Lychee.

Arkib Kopi choose Red Plum process due it unique ginger and yogurt strawberry that give you a new experience of drinking. The aroma has sensation of ginger herbs but turned to sweet raspberry as it cools down. The best part of this coffee when yogurt raspberry taste turn to sweet plum which make this Colombian coffee taste so amazing.

Red Plum process :

1. Anaerobic fermentation in cherry for 48 hours in tanks with a valve at a temperature of 18ºC.
2. Pulping.
3. Anaerobic Fermentation in mucilage for 48 hours at 20ºC.
4. Washing with thermal shock. First, washed with water at a temperature of 40ºC and then with water at 12ºC.
5. Controlled drying for 34 hours at a temperature of 35ºC and a relative humidity of 25%, until reaching a humidity of the grain between 10% and 11%.

How To Brew

Coming soon.