Frutos Rojos, Colombia, FilterRed Rabbit Coffee Co.
Frutos Rojos, El Paraiso
Tastes like strawberry, bubblegum, raspberry liquorice, starburst candy, eucalyptus and berry yoghurt.
We only have 40kg's of this very special green coffee, so once it is sold out, then that's all we can supply for now. Also please note, that because of the rarity and price of the green, we are selling this product in bags of 150 grams only.
Diego Samuel now 34 years old who was born in Bolivar, Cauca has dedicated the last 13 years of his life to growing coffee and to also gaining a deep understanding and knowledge on the processing and production of high-end specialty coffee that is almost unparalleled in the unique flavour and profiles produced.
As part of a tight-knit family Diego works on their farm in Cauca with his wife, two daughters and two brothers. Together they are involved in the pursuit of continual learning and striving to achieve the next level with their processing. They built their own lab on the farm to firstly understand about cupping and roasting so they could then start to curate their own fermentation protocols for them to begin experimenting with. These experiments and novel approach to coffee has allowed him to soar and exceed winning several awards from 2015 onwards.
As well as being an accomplished cupper, Diego has also achieved the CQI level 2 processing course qualification which allowed him to get a base for seeing how cup profiles could be guided depending on microorganisms, ph and temperature. With his partner Wilton Renso Benitez he is part of Indestec who are at the vanguard of coffee processing.
El Paraiso is located in the department of Cauca Colombia is characterised by its temperate - humid climate with a high incidence of Pacific winds that contributes to the growth of coffee fruits. The production purpose obliges to care for the land, using the best seeds and seek a healthy plantation, the nutritional plans are applied according to the need of the crop in order to obtain excellent fruit harvests.The function is to perform the selective harvest of cherries at their optimum ripening point (only ripe cherries), then the coffee float is carried out and transported to El Paraiso farm. It is where they are responsible for defining the fermentation and drying process.