El Paraiso

Oasis:

“Highly Fermented Coffee” has been a hotly debated topic in the coffee world over the past year or two. By using post-harvest techniques such as advanced fermentation or infusion processes, coffee’s flavor intensity can be significantly enhanced, initially garnering widespread consumer enthusiasm. However, since fermentation consumes the natural sugars in coffee, these highly fermented coffees often have lower sweetness or a rougher texture, which has drawn criticism from many in the industry.

At Oasis, sweetness has always been a key standard in our coffee selection. As a result, highly fermented coffees have not traditionally been our first choice. However, the trends seen in recent years at the World Barista Championship (WBC) – with many competitors choosing highly fermented coffees for milk-based drinks, signature beverages, or coffee cocktails – have encouraged us to rethink and explore this style.

This year, we selected a highly fermented natural-processed Pink Bourbon from Finca El Paraíso. This coffee offers excellent acidity complexity, and while its sweetness is on the lower side, its flavor profile and texture are remarkably smooth and well-rounded. If you enjoy bold, intense coffee flavors, this is a must-try bean!

Finca El Paraíso

Cauca, located in southwestern Colombia, is one of the country’s most renowned specialty coffee regions. Surrounded by the Pacific Ocean to the west and the Andes Mountains to the east, Cauca’s unique geography, cooler temperatures, equatorial location, and protective mountain ranges create ideal conditions for coffee cultivation.

Finca El Paraíso, managed by Diego Samuel Bermúdez since 2008, started as a small 2.5-hectare family farm. Diego reinvested the profits from each harvest into coffee research, continually improving the production of specialty coffee. In 2015, he participated in a regional competition for the first time and won first place. This victory not only brought him recognition within the industry but also fueled his passion for growing high-quality coffee.

Through his company Indestec (Innovación y Desarrollo Tecnológico para la Caficultura), Diego has developed innovative technologies to enhance and stabilize coffee quality. A firm believer in stepping out of his comfort zone, he consistently pushes boundaries to achieve excellence.

Finca El Paraíso primarily grows varieties such as Bourbon, Laurina, Gesha, and Castillo, and is planning to experiment with more. In 2018, the estate earned 10th place at the Colombia Cup of Excellence (COE), setting a record for the highest bid price in the competition’s history. This batch not only marked the highest price of the year but also broke records for Colombian coffee auctions!

Suggested Brewing Parameters

Coffee Grounds

• Grind Size: Medium, 800–900 µm

• Grinder RPM: 500–700 rpm

• Grinder Settings:

• EK43: 7:30 o’clock position

• Option-O: Grind size 7, speed 5

• Comandante C40: 25 clicks

Water

• Water Hardness: 40–60 ppm

• Two-stage Water Temperature: 85°C & 60°C

Brewing Ratio

• Coffee-to-Water Ratio: 1:12.6

Brewing Example

• Coffee Grounds: 15 g

• Total Water: 190 g (includes bypass)

• Brewed Coffee Yield: 140 g + 10 g bypass water

Pouring Steps:

1. First Pour: 00:00 - Add 45 g (at 60°C)

2. Second Pour: 00:20 - Add 145 g (at 85°C)

Stop Extraction once the brewed coffee reaches 140 g. Then add 10 g of hot water (bypass) to achieve the final balance.

(The coffee-to-brewed liquid ratio is approximately 1:9.)

Enjoy a well-balanced and delicious cup of coffee!