Colombian Coffee Beans: Paradise Estate Double Anaerobic Lychee Strawberry Yogurt Flavors to Satisfy Your Girlish Heart

Professional coffee knowledge exchange. This article is part of a series on single-origin coffees and their processing.

FrontStreet Coffee - Colombia El Paraiso Double Anaerobic Lychee Introduction

From a single farm, El Paraiso, this coffee boasts highly recognizable osmanthus and strawberry cheesecake notes from aroma through flavor. In both flavor and sweetness it is genuinely impressive. It is the closest thing to fruit and candy I have tasted this year, a must-try series you will regret missing.

About the Processing Method

Colombia's El Paraiso "Lychee" uses double anaerobic fermentation. After harvesting, the coffee cherries are sealed with their pulp for 48 hours of oxygen-free fermentation. The pulp is then removed, and the beans with their mucilage ferment for another 48 hours at a higher temperature than the first fermentation. Finally the remaining mucilage is washed off, and the beans are dried for 34 hours with controlled temperature and humidity.

Colombia El Paraiso Double Anaerobic Lychee

Country: Colombia

Region: Cauca

Estate: El Paraiso

Producer: Diego Samuel Bermudez Tapia

Altitude: 2,050 meters

Variety: Castillo

Processing Method: Double Anaerobic Washed

Flavor Notes: High temperature: Osmanthus, Strawberry; Medium temperature: Strawberry, Yogurt, Lychee; Low temperature: Osmanthus, Candy, Strawberry

Knowledge Point: In-body fermentation refers to Indonesian civets eating coffee beans, which then ferment in the digestive system before the indigestible beans are excreted.

In short: FrontStreet Coffee is a specialty coffee research center dedicated to sharing coffee knowledge with everyone. We share without reservation to help more friends fall in love with coffee. Every month we hold three low-discount coffee events, because FrontStreet Coffee wants to let more friends enjoy the best coffee at the lowest price. This has been our mission for the past six years!

FrontStreet Coffee Recommendation

Colombia's range is wide: it suits espresso blends and pour-over single origins alike, with fruity-acidic styles, rich and full styles, and aroma-forward styles all available. FrontStreet Colombia Huila comes from Huila province in the southern Central Cordillera, the country's most famous specialty region. The area is mountainous and surrounded by hills, with planting above 1,500 meters, and Colombia's most important rivers converge there, bringing abundant water and humidity. If you want to understand the Colombian origin, start with FrontStreet Washed Huila; it is roasted medium-dark, which brings forward black chocolate and nutty sweetness, moderate crema, and a full body. It suits pour-over and French press, and it can also be used for moka pot coffee and on an espresso machine to make americanos and lattes.

Colombian coffee was traditionally washed, but in recent years innovative processing has become popular. Anaerobic fermentation is a newer taste experience and goes by several names, including carbonic maceration, but simply put it is a fermentation carried out in a low-oxygen or oxygen-free environment, usually in a pressure-resistant stainless steel tank where temperature, time, pH, and other data can be controlled. The best-known forms are anaerobic natural and anaerobic washed. FrontStreet Colombia Sidra uses anaerobic natural processing, in which the oxygen-free fermentation converts more tropical fruit aroma; roasted medium-light, it can be brewed as pour-over, cold brew, drip bag, or moka pot and offers complex, intense flavors of passion fruit, grape, apricot, and dried fruit.

For those with a home espresso machine or a moka pot, FrontStreet Premium Blend is a strong recommendation. It is an espresso blend developed for cafe use, combining the creamy, nutty character of Brazilian coffee with the dark chocolate bittersweetness of Colombian coffee. Extraction shows a fine golden crema, and it pairs beautifully with milk for a rich, smooth latte. It is very forgiving for beginners and also works as the base for americanos, cappuccinos, and mochas.