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Colombia and its processes.

Back in November 2022, we were invited to a cupping session at one of our friends roastery. Long before we were trying to be in contact with Jason. He is indeed a very busy person. He is one of the successful coffee trader, now based in China actively trading high end specialty coffee for the China Market. 

We had a chance to cup coffee's from Panama, Guatemala and Ethiopia. Making an appearance on that same day was a coffee from Paraiso'92. There are 6 coffee from that farm. We were told that the processor runs its coffee processing center unlike any other coffee processor. 

I could image it being run like a Petroleum processing center something like Kerteh or Pengerang as we were told the equipment used for fermentation includes, ozone tank, reactor and they way Wilton Benitez runs his lab is like a chemist lab. We were indeed intrigued. 

Bio Reactor at Paraiso'92

"Control in all phases of the product guarantees quality." - Wilton Benitez

So what are the process involves?

Purification Method through Ozonic and UV

The ozonic processing method for coffee is a relatively new and experimental method that uses ozone gas to eliminate bacteria and micro organism on the coffee cherries. Ozone is a highly reactive form of oxygen that can help to control the development of microorganisms during fermentation and the use of UV light is also thought to have eliminate bacteria and organism. This process is widely use at Medical and Health facilities

The method involves exposing the coffee cherries to ozone gas at specific intervals during the fermentation process. This is thought to help to control the development of bacteria and yeast during fermentation, which can lead to a more consistent and controlled flavor profile in the final product. Additionally, ozone gas is thought to be able to penetrate the coffee cherries more effectively than oxygen, which could help to increase the efficiency of the fermentation process.

One of the main advantages of ozonic processing is the ability to control fermentation and minimize the risk of defects, thus producing a consistent and high-quality product. Additionally, ozonic processing is considered to be a more environmentally friendly method of processing coffee, as it produces less waste and requires less water than traditional processing methods.

Double Anaerobic Fermentation

Double anaerobic fermentation is a coffee processing method that involves two separate fermentation steps, both of which are conducted under anaerobic conditions. This means that the coffee cherries are sealed in an airtight container so that they ferment in an oxygen-free environment.

The first fermentation step typically lasts for around 36 to 48 hours, during which time the cherries undergo a lactic acid fermentation. This results in the development of flavors and aromas that are associated with tropical fruit, berries, and a slight acidity. The second fermentation step usually lasts for around another 24 to 36 hours. During this stage, the coffee cherries undergo an alcoholic fermentation, which contributes to a greater complexity in the flavor profile. The end result is a coffee with a unique and intense character, often with notes of winey, fruity and some slight earthy.

Thermoshock Cleaning Process

Thermo-shock processing is a coffee processing method that aims to increase the yield and quality of coffee by exposing the coffee cherries to sudden temperature changes. The method involves rapidly cooling the coffee cherries immediately after they are harvested in order to crack the cherry and remove the mucilage (a sticky layer surrounding the bean) and parchment (a protective layer covering the bean) more effectively.

The idea behind this method is that exposing the cherries to rapid temperature changes will cause the cell walls of the cherry to rupture, making it easier to remove the mucilage and parchment layers. This can be done by placing the cherries in cold water or in a machine called a thermoshock.

This method can be beneficial as it can lead to a higher yield by removing the mucilage and parchment more efficiently and preventing rot. Additionally, this process results in a cleaner and more consistent flavor profile, it also remove potential fruity or berry flavors, increase the acidity and make it brighter.

Wilton Benitez is a man of power, power is done through control the elements that could affect the flavour of coffee. His coffee is really outstanding and we are glad to have the opportunity to procure coffee from Paraiso 92.

The Sidra Thermoshock process indeed taste like "Sirap Bandung" with explosive rose aroma, keffir lime and that the sweetness. 

 

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