Red Plum - Diego Samuel - Finca El Paraiso - Thermal Shock

Taste notes – Red Berries, Cherry, Passion Fruit, Raspberry, Peach

Variety – Castillo

Farm - Finca El Paraiso | Grower - Diego Samuel Bermudez 

Region – Cauca Colombia

Process – Washed with Thermal Shock 

Roast Level - Light

Overview - Crafted by renowned producer Diego Samuel at Finca El Paraíso, Red Plum is a meticulously processed coffee that bursts with intense red fruit character. This lot begins with the selection of overripe cherries—chosen for their rich concentration of tannins, esters, and polyphenols that enhance fruity complexity.

The cherries undergo ozone disinfection before a 36-hour anaerobic fermentation submerged in water. After pulping and demucilaging, a unique culture of microorganisms—developed from the coffee's own mucilage and pulp—is reintroduced in a second fermentation phase. This step helps bind flavor and aroma precursors directly to the beans.

A thermal shock stage follows to seal in the flavors, before a careful drying process in a dehumidifier locks in the coffee's vibrant profile, preventing overoxidation and preserving clarity in the cup.

Brewed as a filter, Red Plum offers a sparkling, fruit-laden cup that bursts with clarity and vibrancy. Lush notes of raspberry, cherry, and red berries lead the way, balanced by the tropical sweetness of granadilla. A soft, sake-like floral finish adds elegance and dimension, leaving a clean and juicy aftertaste.

200g 

Available (500g) Whole Bean 

Suggested Brewing Methods: 

1. Pour-Over (e.g., V60 or Kalita Wave)
• Grind: Medium-fine.
• Brew ratio: 1:16 (e.g., 20g coffee to 320ml water).
• Water temperature: 92–94°C (197–201°F).
• Brew time: 2:30–3:00 minutes.
This method emphasizes its fruity notes like lychee, peach, and floral hints

2. Modern Espresso
• Grind: Fine.
• Dose: 18–20g.
• Brew ratio: 1:2 (e.g., 18g in, 36g out).
• Brew time: 25–30 seconds.
• Water temperature: 93°C (200°F).
Espresso extracts the creamy body and sweetness, along with lychee and caramel nuances

3. French Press
• Grind: Coarse.
• Brew ratio: 1:15 (e.g., 30g coffee to 450ml water).
• Steep time: 4 minutes.
This method delivers a balanced cup, highlighting lychee’s sweetness and the coffee’s creamy body