Big fruit, candy sweetness, and a finish that stays with you. Red Plum P-02 bursts with strawberry candy, fruity bon bons, and the sweet berry nostalgia of Cap’n Crunch’s Oops! All Berries.

Hot, the cup delivers bold red-fruit gummy flavors with a rich, mouth-coating feel. As it cools, plum aromatics emerge alongside a delicate floral perfume and turbinado sugar sweetness. Powerful and expressive, this coffee leaves a remarkably long, candy-sweet finish.

About the process:

Process Description

The process begins with the harvest of overripe coffee cherries because the coffee pulp contains many tannins, polyphenols, esters, and other compounds that, when they remain for a longer time together with the seeds, these compounds pass through in greater quantity, increasing the red fruit notes.

Then the coffee cherries are disinfected with ozone, and they are transferred to the cherry fermentation tanks, in which an anaerobic fermentation process is carried out for 36 hours submerged in water.

Then the coffee is pulped and demucilaginated; the mucilage and pulp are taken to the pilot plant to carry out the production of the specific microorganisms of the process and generate the culture medium that contains the precursors of aromas and flavors produced in the fermentation, then this culture medium is added to the tanks fermentation for 12 hours to fix the precursors to the coffee beans through pressure.

Then a thermal shock process is carried out to fix a greater amount of precursors and seal the coffee for a good drying process.

Dried in a dehumidifier to remove humidity, preserving the soft notes of the coffee and avoiding the over-oxidation of the coffee seed and stopping the metabolic processes to avoid overfermentation.

Origin: Colombia
Farm: Finca El Paraíso
Variety: Castillo
Altitude: 1,960 meters above sea level
Fermentation: Double fermentation
Microorganism: Paraíso Red Fruit yeast
Technique: Washed with thermal shock
Process: Washed with pulp fermentation

Resting Suggestions:

Any drip 1-2 weeks from the roasted date. For espresso, 2-4 weeks from the roast date for ideal taste. If you are low on coffee its ok to dive in earlier on this one!