Colombia - Piendamo, Cauca - Finca El Paraíso - Diego Bermudez Tapia - Lychee Castillo - Biocatalisys Thermal Shock

• Country: Colombia
• Region: Piendamo - Cauca
  
• Farm: Finca El Paraíso
• Producer - Diego Bermudez Tapia
  
• Varietal: Castillo Bioprocess: YN - 05
• Process: Anaerobic & Aerobic Thermal Shock
• Altitude: 1960 MASL
• Cupping Notes: Lychee, Vanilla, Honeysuckle, Strawberry, Peach, Apple Juice Acidity  
  
• Good For: Pour Over, Auto Drip, Espresso

Description:

Finca El Paraíso's achievements in the study of microbiology through the use of biocatalysis allowed them to understand and then be able to control the complex interaction between yeasts, bacteria and other microorganisms present in the coffee fermentation process, thus ensuring absolute precision on the development of the aromatic precursors that influence the desired sensory profiles in each of its coffees.

The process of this profile begins with the proper harvesting of the coffee cherries, at an optimum point of ripeness. Then the coffee cherries are disinfected with ozone, and they are transferred to the cherry fermentation tanks, in which an anaerobic fermentation process is carried out for 72 hours submerged in water.

Then the coffee is pulped and demucilaginated; the mucilage and pulp are taken to the pilot plant to carry out the production of the specific microorganisms of the process and generate the culture medium that contains the precursors of aromas and flavors produced in the fermentation, then this culture medium is added to the tanks fermentation for 36 hours to fix the precursors to the coffee beans through pressure.

Then a thermal shock process is carried out which enhances flavor complexity and consistency. Diegos method involves a carefully controlled fermentation using selected microbial cultures, followed by rapid temperature shifts—first with hot water (around 50°C) to break down the coffee’s cellular structure and accelerate the infusion of flavor compounds, then with a cold water rinse (around 10°C) to lock in those flavors and halt further fermentation. This process allows for precise flavor development, resulting in uniquely vibrant and aromatic coffees with enhanced sweetness, clarity, and exotic notes often likened to tropical fruits, florals, or candy-like profiles.


Dried in a dehumidifier to remove humidity, preserving the soft notes of the coffee and avoiding the over-oxidation of the coffee seed and stopping the metabolic processes to avoid overfermentation.

Biocatalisys/Bioprocess: 

Yeasts play a key role in coffee fermentation, as their enzymatic machinery allows for the natural modulation of the bean's aroma, flavor, acidity, body, and sweetness. Through biocatalysis, these yeasts generate aromatic precursors without the need for solvents or synthetic products, thereby enhancing the organoleptic characteristics of coffee.

In coffee processing, yeasts generate sensory precursors that influence the aroma, acidity, body, sweetness, and flavor of the bean, achieving natural modulation without the need for solvents or synthetic products. This process enhances the organoleptic characteristics of the coffee, creating a rich sensory profile that reflects the unique terroir of the region.

As yeasts grow, they release enzymes that drive biochemical processes, modifying the medium’s composition and enhancing coffee’s organoleptic properties. This natural transformation adds complexity and depth to the final cup, emphasizing the coffee’s unique characteristics and terroir.

More Info: https://www.fincaelparaiso.com/knowledge