Taraba

Lychee Nectar - Colombia

Lychee, Peach, Jasmine

€23,70 EUR

Promotion Épuisé

Taxes incluses. Frais d'expédition calculés à l'étape de paiement.

Weight 250g 1kg

Disponible pour expédition d’ici mardi (08 sept.)

Expédié par Taraba de Stuttgart, Germany.

5 % de réduction sur plusieurs sacs de 1 kg de mélanges de café (appliquée lors du paiement)

Diego Samuel Bermúdez Tapia founded Finca El Paraíso in 2008 as a small family project in Piendamó, Cauca. Today, he runs the farm alongside his brother Alex and a team of around a dozen people, cultivating three hectares and several nearby plots.

For Diego, coffee processing is less about tradition and more about precision. He operates an on-site laboratory where he isolates local microorganisms, monitors fermentation through temperature and pH, and develops controlled post-harvest protocols designed to deliver consistent and highly expressive coffees.

This experimental approach first gained international attention in 2015, when the intensity and unusual character of his coffees led some competitors to suspect that flavourings had been added. In fact, the remarkable flavours are created entirely through controlled fermentation and the transformation of sugars within the coffee cherry.

At 1,930 masl, Finca El Paraíso benefits from the cool, humid conditions of Cauca’s Andean foothills. Slow cherry maturation allows the fruit to develop complex sugars, while the region’s climate and innovative producers have made Cauca a hub for experimental coffee processing.

The coffee undergoes anaerobic fermentation in sealed, oxygen-free tanks, where Diego introduces carefully selected yeasts and bacteria to guide the development of specific aromatic compounds.

Following fermentation, the coffee undergoes a thermal shock treatment, alternating between hot and cold water to halt microbial activity and help preserve the developed aromatics. It is then dried slowly at low temperatures using dehumidified, recirculated air, protecting the coffee's delicate floral and fruit characteristics from excessive heat and oxidation.

The result is a highly expressive coffee that showcases what can happen when exceptional raw material meets science, experimentation and meticulous control.

Region: Cauca
Country: Colombia
Elevation: 1,930 masl
Variety: Geisha, Laurina, Bourbon
Process: Thermal Shock Anaerobic

Informations sur l’expédition

Taraba ship orders within two business days.

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Profil de torréfaction

Type de torréfaction

Espresso et Filter

Niveau de torréfaction

Medium-Light

Caractéristiques

Single Origin

Best served Black
Guide de préparation

Méthodes de préparation recommandées

Recette d’infusion

Pour la préparation d’un café Espresso

1 : 2

rapport d'infusion

20g

café moulu

40g

café infusé

28s

temps d'infusion

94°C

température d'infusion

Il s'agit de notre recette standard pour les infusions filtrées à l'aide d'une cafetière de 2 tasses. Pour les cafetières de plus grande taille, augmentez le poids du café moulu et du café infusé en utilisant la même ration d'infusion.

Source: Acuratore

Pour la préparation d’un café Pour over

1 : 15

rapport d'infusion

20g

café moulu

300g

café infusé

180s

temps d'infusion

96°C

température d'infusion

Il s'agit de notre recette standard pour les infusions filtrées à l'aide d'une cafetière de 2 tasses. Pour les cafetières de plus grande taille, augmentez le poids du café moulu et du café infusé en utilisant la même ration d'infusion.

Source: Acuratore
Guide de dégustation

Profil de goût

Balanced & Aromatic

Notes de dégustation

Lychee, Peach, Jasmine

Torréfacteur

Taraba

Taraba Coffee believes that exceptional coffee isn't about adding more, it's about revealing more. Driven by a commitment to clarity, transparency and purpose, Taraba focuses on coffees that express their true character through thoughtful sourcing, precise roasting and genuine relationships at origin. Rather than chasing trends, they champion integrity, working directly with producers who share their values of quality, sustainability and continuous improvement.

For Taraba, great coffee begins long before roasting. By building long-term partnerships with farming communities, paying prices that respect both people and the land, and reinvesting 12% of profits back into producer communities, they are helping create a more transparent and sustainable coffee industry.

Every coffee they roast is an invitation to experience origin with greater clarity showcasing what coffee is truly capable of when every step of the journey is guided by care, collaboration and craftsmanship.

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