Colombia - Paraiso '92 - Koji Caturra
"Upon grounding it has a sweet aroma of strawberry, peach lychee and orange blossom. At first sip, the flavour is accompanied by peach juice, lychee, lime and pink-toned floral fragrance. As its get cooler, the rose aroma tend to elevate with prolong a milk chocolate after taste. The coffee is very elegant with high sweetness throughout."
What we have here is another coffee from Wilton Benitez of the Paraiso ’92 Farm. This coffee is of the Caturra variety and its process differently from what we have on the Thermal Shock process. However the process is similar.
Wilton Benitez focus and rely solely on control and uncompromising set of procedures when it comes to coffee processing. Like most all of his coffee, only riped cherries is picked and brought back to the processing facility. The coffee is first carefully sorted and green cherries is removed from the selection. First and foremost the coffee is first sterilized under UV rays and cleaned in ozonated water to remove external bacterial and microorganism that could affect the fermentation process. Then the cherries is placed inside a bioreactor to begin with the fermentation process. In this fermentation, the cherries is inoculated with Aspergillus Oryzae or also known as Koji in the fermentation process. Adding Koji during fermentation will convert starch into into simple sugar which elevates sweetness. The cherry is fermented for 60 hours and at 20C. After 60 hours, the cherry is pulped. The coffee is then undergone a Thermal Shock process where the cherries is first immersed in water at a temperature of 40C and then it is immersed in cold water at a temprature of 12C to minimize further oxidization during the drying process by closing the pores of the parchment using cold water.
Upon completion of the fermentation process, it is then dried of in mechanical dryer. The coffee is then rested and manually sorted before it is graded for packing.
This coffee is planted at Paraiso'92 farm located in Pendiamo at an altitude of 1900 to 1970. At this altitude, the cherry tend to mature slowly with an added sweetness in the cherry.
Variety : Caturra
Altitude : 1900 masl
Process : Anaerobic Koji
Origin : Pendiamo, Cauca