Description
22g bag of coffee bean
Notes: strawberry, plum, candy, chamomile, lingering sweet and floral aftertaste.
Variety: Bourbon
Altitude: 2100 masl
Region: Cauca, Colombia
Farm: El Paraíso 92
Process: Washed with Thermal Shock
Fermentation: Double anaerobic, carried out in two phases 52h and 48h respectively
Whole red cherries are first washed using ozonated water, followed by whole cherry anaerobic fermentation for 52 hours in a bioreactor. Then the cherries are pulped and a second stage of anaerobic fermentation in mucilage is applied for 44 hours. An aerobic phase is carried out for 4 hours oxygenating the product through injection of filtered air. After fermentation, the coffee is washed with thermal shock using high temperature water, followed by cold water. The final phase is a controlled drying for 48 hours.
About the farm: Wilton Benitez is a Colombian coffee producer, highly specialized and with vast experience in production and processing of exotic coffees.
Paraíso 92 is a family farm that uses highly innovative farming systems such as terraces, drip irrigation, shading and laboratory nutrition count aimed to produce a unique coffee. Paraíso 92 has a processing plant, microbiology lab and quality lab.
The processes applied to all our coffees start with a careful and strict selection, sterilization and coffee cherry profiling. Subsequently, the first controlled anaerobic fermentation phase initiates, by adding a specific microorganism for each process. Later on, the coffee is pulped and then subject to a second fermentation phase. When the second fermentation phase is done, a thermal shock process is carried out through hot and cold water shots in an effort to improve and boost the organoleptic characteristics of the coffee.
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