Colombia - Paraiso 92 - Double Anaerobic + Thermoshock
"Upon Grounding, In the dry aroma, you can sense the presence of lychee, peach, and floral notes. As you take a sip, the dominant flavors feature peach juice and lychee aromas, accompanied by hints of strawberry and delicate rose, creating a sweet and juicy taste. Elegant coffee."
Paraiso 92 is a family-owned farm that specializes in producing a wide variety of coffees. The farm employs highly innovative cultivation systems, including terraces, drip irrigation, shading, and precise nutritional calculations, all with the goal of creating a unique coffee experience.
The farm is led by Wilton Benitez, who transitioned from being a chemical engineer to a highly successful coffee grower and processor. With over 26 years of experience in the industry, Wilton's success is a result of his passion for technology, biotechnology, and the continuous development of new equipment. His dedication ensures that the coffee produced on the farm maintains the highest quality year after year.
Located in Pendiamo, Cauca, at an altitude ranging from 1700 to 1900 meters above sea level, Paraiso Farm also houses its own mill. The mill operates more like a biological laboratory, reflecting Wilton's commitment to meticulously controlling the complex coffee processing process to achieve exceptional flavors. Every step, from growing and selecting to cleaning, fermenting, and drying, is meticulously managed using systematic criteria, uncompromising parameters, and engineered equipment, resulting in consistently high-quality coffee.
The process begins with the careful selection of ripe cherries and removal of any unripe ones. The cherries undergo a sterilization process using ozone water, followed by exposure to UV rays on a conveyor belt to eliminate bacteria and microorganisms on the surface. Sorting takes place based on brix (sugar content), density, and coffee variety. To facilitate fermentation, yeast is cultivated using Saccharomyces Pastorianus. The fermentation process occurs in a controlled bioreactor with a set temperature of 18°C. After fermentation, the cherries are pulped using a customized pulper designed to minimize water usage. The second fermentation, lasting 48 hours at 21°C, relies solely on the natural yeast found in the coffee's mucilage, with oxygen introduced in the final 4 hours to expedite the process.
The fermented coffee beans then undergo the Thermal Shock Method, which involves immersing the cherries first in 40°C water and then in 12°C water. This method sanitizes the cherries and prevents further fermentation, allowing only the sugars from the first two fermentations to remain intact and avoiding excessive oxidation that could affect the flavor profile.
The cherries are dried mechanically within 48 hours using ecological equipment that recovers released water. The coffee is subsequently rested in airtight bags for 15 days before undergoing sensory analysis. After manual sorting and grading, the coffee is vacuum-sealed and ready for export, ensuring its freshness and quality are preserved throughout the entire process.
Variety : Colombia
Altitude : 1900
Process : Double Anaerobic & Thermoshock
Origin: Pendiamo, Cauca