Red plum coffee is a fun one to brew because it rewards care. The fruit notes are loud, but a rushed pour or a sloppy grind can turn them sharp or muddy. With a few small adjustments, you can taste what the producers were aiming for.
Here is how to brew it at home with a V60 or an espresso machine, the two methods suggested on the Queen Bean listing.
What you're brewing
This lot comes from Finca El Paraíso in Cauca, Colombia, produced by the Bermúdez brothers, Alex, Daniel and Diego. It is the Castillo variety, and the listing describes a controlled double fermentation with a proprietary Red Fruit culture, followed by thermal shock stabilization and careful drying.
In plain terms, fermentation lets microbes break down sugars around the bean and shape its flavor. Thermal shock is a sudden change in temperature used to stop that process at a chosen point. The tasting notes are plum, cherry, raspberry and granadilla, with a juicy, structured body and bright, lively acidity.
That acidity is the part to protect. Brewing too cool or too coarse leaves it sour, and brewing too hot or too fine pushes it toward bitter.
What you need
- A kitchen scale
- A V60 dripper and paper filters, or an espresso machine
- A burr grinder
- A kettle, ideally with a narrow spout
- Filtered water, since very hard or very soft water can dull the fruit notes
V60 recipe
This recipe uses 1 gram of coffee for every 16 grams of water, a good starting ratio for a fruity coffee.
- Rinse the paper filter with hot water and discard the rinse water. This removes the paper taste and warms the dripper.
- Weigh 15 grams of coffee and grind it medium-fine, a little finer than sand.
- Heat the water to about 200 to 205°F (93 to 96°C). If you don't have a thermometer, wait about 30 seconds after the kettle boils.
- Add the coffee, start the timer and pour 45 grams of water. Let it bloom for 30 to 40 seconds.
- Pour slowly in circles up to 150 grams, then up to 240 grams, finishing around 2:15.
- Let it drain. The total brew should take about 2:45 to 3:15.
[IMAGE: slow pour over a V60 in mid-bloom, steam rising]
Espresso recipe
A reasonable starting point is 18 grams of ground coffee producing about 36 to 40 grams of espresso in 25 to 30 seconds. Adjust from there with the grind. If the shot runs fast and tastes sharp, grind finer. If it runs slow and tastes bitter, grind coarser. Change one thing at a time and taste between shots.
Troubleshooting
| What you taste | Likely cause | Try this |
|---|---|---|
| Sour or sharp, with little sweetness | Under-extracted | Grind finer, or use slightly hotter water |
| Bitter or dry | Over-extracted | Grind coarser, or let the water cool for 20 seconds |
| Weak or watery | Not enough coffee | Increase the dose or reduce the water |
| Muddy, flavors blur together | Pouring too fast, or uneven grind | Pour slower and use a burr grinder |
How to taste it
Smell the cup before drinking. The aroma is a big part of this coffee. Then take a few sips as it cools. Many people find that the sweetness and the individual fruit notes open up as the cup drops from hot to warm, so give it a few minutes.
If you taste plum first, look for the cherry and raspberry behind it. Granadilla, a sweet and slightly floral passion fruit relative, tends to show up near the end.
Frequently asked questions
Does Red Plum coffee taste like plum?
Its tasting notes are plum, cherry, raspberry and granadilla, with a juicy body and bright, lively acidity. The Queen Bean listing credits a double fermentation with a proprietary Red Fruit culture for that fruit-forward profile, so expect a bright, juicy cup rather than a plain, chocolatey one.
Where does Finca El Paraíso Red Plum coffee come from?
It comes from Finca El Paraíso in Cauca, Colombia, produced by the Bermúdez brothers, Alex, Daniel and Diego. The lot is the Castillo variety. The listing describes a controlled double fermentation, thermal shock stabilization and careful drying, which together shape its aroma, clarity and fruit notes.
What is thermal shock in coffee processing?
Thermal shock is a sudden change in temperature used to stop fermentation at a chosen point. The Red Plum listing describes thermal shock stabilization after a double fermentation, followed by careful drying, so the flavors created during fermentation stay where the producer wants them.
What grind size is best for brewing Red Plum on a V60?
Start with a medium-fine grind, a little finer than sand, using 15 grams of coffee and 240 grams of water. Aim for a total brew time of about 2:45 to 3:15. If the cup tastes sour or sharp, grind finer. If it tastes bitter or dry, grind coarser.
Can I make Red Plum as espresso?
Yes, espresso and V60 are the two methods suggested on the listing. A good starting point is 18 grams of ground coffee producing 36 to 40 grams of espresso in 25 to 30 seconds. Adjust the grind from there, changing one thing at a time.
What water temperature works best for a fruity coffee like Red Plum?
Use water at about 200 to 205°F (93 to 96°C). Without a thermometer, wait about 30 seconds after the kettle boils. Water that is too cool leaves the acidity sour, and water that is too hot pushes the cup toward bitter.
