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The Shed Coffee / Colombia El Paraíso 92 Gold Double Anaerobic

Colombia El Paraíso 92 Gold Double Anaerobic

$25.00

200g 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.

SKU S31 Category:

Description

200g 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.

Additional information

Weight 22 g
Weight

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