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COLOMBIA EL PARAISO RED PLUM

COLOMBIA EL PARAISO RED PLUM

Amount
Regular price RM55.00
Regular price Sale price RM55.00
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Abstract

Top Notes

Recipe

Top Notes
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The Scientist

Finca El Paraíso is one of Colombia’s most celebrated innovators, a name that has redefined expectations in the specialty coffee world. Their breakthrough came in 2015 and 2016 with the introduction of thermal shock processing, a method that stunned the industry and unveiled flavors both explosive and exotic. Through our partners at Falcon Coffee, we are now able to share their pioneering work as part of our latest selection.

At the core of this lot is Castillo, a varietal created under a national project to secure higher yields and disease resistance. Though it was designed for resilience, Castillo often carried the weight of its robusta lineage, showing less complexity and heavier flavor. Finca El Paraíso has rewritten this perception, pushing the varietal into new territory with progressive fermentation techniques that unlock flavours far beyond its reputation.

The Red Plum lot begins with an uncommon step for coffee, ozone treatment, a method borrowed from vegetable cleaning that disinfects the cherries and prepares them for precision fermentation. The journey continues with a 36-hour anaerobic fermentation in temperature-controlled water baths, followed by depulping and demucilaging. Instead of discarding the mucilage, it is transformed into a culture medium and used for a 12-hour yeast fermentation, adding another layer of complexity. The coffee is then dried in a dehumidifier and rested in cool storage, allowing moisture content to stabilize before release.

What emerges is a cup that bursts with fruit-driven vibrancy. On filter, Red Plum delivers high clarity with flavors of plum candy, grape sugus, and bubblegum that shift into a creamy grape milkshake as it cools. Espresso reveals a deeper side with gooseberry, cranberry, and leathery fruits, while milk softens the profile into dark chocolate and roasted hazelnut, echoing the comfort of classic Colombian espresso. Red Plum is not just a coffee, it is a statement of innovation, proof that science and creativity can push flavor into new territories.

The Producer

In the heart of Cauca, Colombia, lies Finca El Paraíso, a farm that redefined what Colombian coffee could taste like. Led by Diego Bermúdez, the estate came into the global spotlight around 2015 with its groundbreaking thermal shock process, a method that married science and craft to produce flavours few thought possible from Castillo and other local varieties.

Instead of the familiar chocolate and caramel notes often tied to Colombia, El Paraíso’s coffees burst with tropical intensity, florals, fruits, and candy-like sweetness. These cups weren’t just different, they were revolutionary, and soon the farm became a reference point for innovation in specialty coffee.

Today, El Paraíso continues to experiment with microbiology, fermentation protocols, and yeast inoculations, pushing flavour into new territory. It stands as both a symbol of Colombian ingenuity and a reminder that coffee is never static. It is a field where tradition and bold imagination can coexist, reshaping the future of the cup.

    • Cupping Score 87.00pts

      Fragrance
      green pear, lychee cordial, rose, honey, chrysanthemum, pandan leaf, hibiscus

      Aroma
      apricot, sugarcane, red pum candy

      Flavour
      prune, cranberry, apricot, peach, sugar cane, grape sugus, fruits jelly, dark chocolate

      Aftertaste
      clean, lingering, residual

      Acid
      medium high | citrus acidity, peach, vibrant, slightly tangy

      Body
      medium high | big, syrupy

      Balance
      pointed, harmony, layered

      Overall
      intense red plum candy sweetness with complex texture like a fruits jelly
    • Roasting Schedule

      Roasting on every day from Monday to Thursday
      Cut-off order 3:00 p.m. Sunday and 3:00 p.m. Wednesday

      Retail and Wholesale Delivery
      Retail order on the next working day

      Wholesale order on every Tuesday and Thursday
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