El Paraiso Antimaceration Geisha
Josh’s notes:
The color is a bit darker than usual for Glitch roasts, but it was definitely the right call here. This coffee has a juicy mulled wine thing going on, or like a slightly boozed up fruit punch with blackberries on the side. Maybe blackberry wine? Makes you salivate when you smell it. Cools exceptionally well!
Glitch’s notes:
Diego Samuel Bermudez, the owner of El Paraiso Farm, has been working hard to develop unique fermentation and drying techniques, and is constantly surprising the world with his innovation. In 2018, he was ranked 10th in the COE (Cup of Excellence), and the lot was sold for more than double the price of the first place lot, and his name spread around the world.
The process we will introduce today is "AntiMaceration". In this method, a vacuum pump is used to create negative pressure in the fermentation tank, sucking out the air. As a result, the liquid contained in the coffee cherries flows out and accumulates at the bottom of the tank. This process separates the fermentation into two layers. In the upper part of the tank, oxidation does not progress and the cherries retain their original red color, while in the lower layer, the cherries immersed in the liquid are in an oxygen-free environment and turn black-brown. These cherries in different fermentation states are dried separately to ensure consistency in taste.
The result is a rich flavor like chocolate or black berry, and a juicy taste like red wine.
Roast:
Roasted medium and spectacularly by our friends at Glitch Coffee and Roasters in Tokyo, Japan, rested for 7 days, then vacuum packed and frozen for long term storage.
Josh’s notes:
The color is a bit darker than usual for Glitch roasts, but it was definitely the right call here. This coffee has a juicy mulled wine thing going on, or like a slightly boozed up fruit punch with blackberries on the side. Maybe blackberry wine? Makes you salivate when you smell it. Cools exceptionally well!
Glitch’s notes:
Diego Samuel Bermudez, the owner of El Paraiso Farm, has been working hard to develop unique fermentation and drying techniques, and is constantly surprising the world with his innovation. In 2018, he was ranked 10th in the COE (Cup of Excellence), and the lot was sold for more than double the price of the first place lot, and his name spread around the world.
The process we will introduce today is "AntiMaceration". In this method, a vacuum pump is used to create negative pressure in the fermentation tank, sucking out the air. As a result, the liquid contained in the coffee cherries flows out and accumulates at the bottom of the tank. This process separates the fermentation into two layers. In the upper part of the tank, oxidation does not progress and the cherries retain their original red color, while in the lower layer, the cherries immersed in the liquid are in an oxygen-free environment and turn black-brown. These cherries in different fermentation states are dried separately to ensure consistency in taste.
The result is a rich flavor like chocolate or black berry, and a juicy taste like red wine.
Roast:
Roasted medium and spectacularly by our friends at Glitch Coffee and Roasters in Tokyo, Japan, rested for 7 days, then vacuum packed and frozen for long term storage.
Josh’s notes:
The color is a bit darker than usual for Glitch roasts, but it was definitely the right call here. This coffee has a juicy mulled wine thing going on, or like a slightly boozed up fruit punch with blackberries on the side. Maybe blackberry wine? Makes you salivate when you smell it. Cools exceptionally well!
Glitch’s notes:
Diego Samuel Bermudez, the owner of El Paraiso Farm, has been working hard to develop unique fermentation and drying techniques, and is constantly surprising the world with his innovation. In 2018, he was ranked 10th in the COE (Cup of Excellence), and the lot was sold for more than double the price of the first place lot, and his name spread around the world.
The process we will introduce today is "AntiMaceration". In this method, a vacuum pump is used to create negative pressure in the fermentation tank, sucking out the air. As a result, the liquid contained in the coffee cherries flows out and accumulates at the bottom of the tank. This process separates the fermentation into two layers. In the upper part of the tank, oxidation does not progress and the cherries retain their original red color, while in the lower layer, the cherries immersed in the liquid are in an oxygen-free environment and turn black-brown. These cherries in different fermentation states are dried separately to ensure consistency in taste.
The result is a rich flavor like chocolate or black berry, and a juicy taste like red wine.
Roast:
Roasted medium and spectacularly by our friends at Glitch Coffee and Roasters in Tokyo, Japan, rested for 7 days, then vacuum packed and frozen for long term storage.
Roast Level
Varietal
Origin
Region
Farm
Farmer
Altitude
Processing
Drying Method
Roaster
Light ••••• Dark
Geisha
Colombia
Cauca
Finca El Paraiso
Diego Burmudez
1880 MASL
Antimaceration
African Beds
Glitch | Tokyo, Japan