Colombia El Paraiso Sakura Double Anaerobic 250 กรัม

Diego Samuel started with his coffee growing project Finca El Paraiso in 2008. To him growing coffee was fascinating, he would love visiting his friend’s farms and see them growing coffee. No one in his family grew coffee at that time so he says that he’s been adopted by the coffee growing industry. His family owned a farm that was isolated so Diego saw the opportunity to grow coffee there and after getting the permission of his family to start growing coffee he begins a 2.5 hectares project while doing his studies on Agricultural Enterprise Management. Selling his coffee to the local cooperatives allowed him to pay his studies and start evolving as coffee producer.

After asking himself about why he couldn’t afford other things than his studies out of the coffee sold from his farm. He decides to start building a network going to different shows in different regions meeting people and realised that there were other ways to produce coffee in different qualities, from different varieties and submitting them to different contests.

Samuel has been testing several types of procedures and coffees with his family in order to obtain the “Tropical” favor. He keeps the details con dential but claims that the right harvesting as well as anaerobic fermentation taken in both cherry and after depulping, and a special long drying done by using their own developed electric dryer will make the “Tropical” notes so distinct. Samuel has been able to receive more than 10 awards of different Specialty Coffee Associations and companies so far, being recognized as a producer of highly interesting and exotic coffees.