Colombia | Finca el Paraiso M-03 Horchata

Tasting Notes: Horchata, coconut milk, cinnamon, honey, chocolate

Origin: Cauca, Colombia

Varietal: Castillo

Process: Thermal Shock Washed

About: Finca el Paraiso is a family farm in Cauca, Colombia, where unique fermentation science has produced some of our favorite and most unique coffees. Led by Diego Bermudez, the Paraiso team uses advanced fermentation techniques like thermal shock and specific yeast inoculation to showcase vibrant and unique flavors. Many of these experiments are performed with the Castillo variety where the yeast strain and process are altered to produce wildly different flavors with the same coffee.

For Paraiso's M-03, the coffee cherries undergo a double anaerobic fermentation where Kluyveromyces lactis is used. After the fermentation stage, the team uses a thermal shock method: a precise sequence of hot and cold water rinses that uniquely 'seals in' these delicate flavors and halts fermentation at its peak.

Our version of M-03, which we're calling Horchata, is one that we're thrilled to bring back. The roast profile we're using brings out a really wonderful and pleasant balance of cinnamon, coconut milk, vanilla, and a honey-like sweetness which reminds us of drinking horchata. As a pour over, we're getting a really delightful and light cup full of dessert. It's actually kind of mind boggling at first. As espresso, the flavors are intensified into a cup that's almost like hot chocolate with sweetened condensed milk and cinnamon. Turn it into a milk drink for a morning dessert.

Rest and house recipe: We're resting this at least 2 weeks, but 3 is preferred.

V60: 1:16.5, 205° F water, medium-fine grind (75 on the Kingrinder K7). Bloom for 1:00 followed by two equal pours to final volume, finishing around 4:00.

Espresso: 18 in 36 out in 0:35

Roast Level:

Intensity:

Whole Bean Coffee | Net wt. 8 oz.