Hydrangea Coffee Roasters · Minneapolis · United States
Castillo - Lychee - Finca El Paraiso
Finca El Paraiso is Samuel Diego Bermudez’s coffee project in Cauca, Colombia. He began growing coffee on family land while studying agricultural enterprise management, then developed his work through INDESTEC, a company focused on coffee processing technology.
- Process
- Anaerobic, Lactic, yeast & cultured
- Origin
- Colombia, Timor-Leste
- Altitude
- 1960 m
- Species
- Arabica
- Variety
- Caturra, Castillo
- Price
- $17.50 (≈ ₹1,540) / 113 g
- Per 100 g
- $8.82 (≈ ₹776)
- Roasted in
- Minneapolis, United States
- Format
- Beans or ground
- Stock
- In stock
How to brew it: V60
1Zpresso K-Ultra 0.8.1 · 15 g coffee · 250 ml water · 92 °C · 2:30–3:30
- Rinse the filter; discard the water. Add 15 g coffee, tare, start a timer.
- 0:00 — bloom with 45 g water. Swirl.
- 0:40 — pour in slow circles to 150 g.
- 1:15 — pour to 250 g. Swirl once to flatten the bed.
- Drawdown should finish by 2:30–3:30. Sour: finer. Bitter: coarser.
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