New Coffee! El Paraiso Ginger Co-Ferment

If you love ginger, this coffee is 100% for you. Introducing our new El Paraiso Ginger Co-Ferment. This single variety ginger co-fermented microlot is bursting with pops of, you guessed it, ginger, orange zest, cucumber mint lemonade, snickerdoodle, rosemary, and guava. If a slight yet ultra-pleasant spicy and tangy kick sounds compelling to you, you want this coffee. It is one-of-a-kind and comes highly recommended by our cupping team. 

Farm Level Info. Grown by award-winning coffee producers and brothers Alex and Diego Bermúdez who are known for their innovative processing techniques, this co-fermented microlot first started with the careful harvesting of red ripe Castillo coffee cherries. The process then continues with flotation and ozonated washing of the coffee cherries, followed by a 12-hour oxidation stage meant to activate enzymatic pathways and enhance cup complexity. The coffee is then depulped before undergoing a two-stage fermentation: first a 12 hour fermentation in open tanks followed by an anaerobic fermentation during which ginger is added to create elegant and pronounced aromatics. This controlled fermentation is expertly crafted to meet the coffee where it’s at, adding tangy ginger notes while still preserving the natural characteristics of the coffee. The coffee is then dried in a mechanical dehumidifier to under 11.5% moisture content.