Rum Barrel Yeast Fermentation Process
The coffee cherries are fermented for 48 hours with the addition of beer yeast (Saccharomyces Pastorianus). After removing the pulp, natural grain juices are added, and the beans undergo a second fermentation for 68 hours. Once cleaned, the coffee is dried at 38°C for 48 hours. Finally, the beans are aged in rum barrels for 90 days, resulting in a rich flavor profile with notes of chocolate 🍫, rum 🍷, vanilla 🌼, and white peach 🍑.
Origin:— Granja El Paraíso-92
Granja El Paraíso-92 in Colombia is a family-run farm producing renowned coffee varieties like Java, Bourbon Pink, Geisha, and more. With advanced farming systems and innovative processing, the estate consistently delivers unique, award-winning coffee beans.
Design Concept
Parents’ warm hands gently hold their child’s, guiding and protecting their growth. The warm brown and orange tones reflect the sweet, lingering flavors of chocolate , rum , and vanilla , while the white peach symbolizes the coffee’s light sweetness and the love and legacy of family. The French phrase “Tu Me Manques” (“I miss you”) expresses heartfelt longing.
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