"Upon grounding, the aroma features peach, bergamot, lemon peel, and sweet floral scents. The palate opens with the vibrant flavors of lemon custard and peach gummies, followed by elegant hints of Earl Grey tea, lychee, and rose. The finish is long-lasting, with a delicate floral and fruity resonance."
Paraiso 92 is a prestigious family-run coffee farm nestled in the highlands of Pendiamo, Cauca, at altitudes ranging from 1,700 to 1,900 meters above sea level. Renowned for its commitment to innovation and sustainability, the farm integrates advanced agricultural practices such as terracing, drip irrigation, shading, and precise nutritional management to craft an exceptional coffee experience. Led by Wilton Benitez, a former chemical engineer with over 26 years of experience in the coffee industry, Paraiso 92 seamlessly blends technology, biotechnology, and cutting-edge processing techniques to produce consistently outstanding coffee.
This unique offering features the prized Geisha variety, cultivated at altitudes between 1,800 and 1,900 meters above sea level. The disciplined farming protocols, combined with the high-altitude environment, yield coffee with remarkable aromatics and pronounced sweetness. The Geisha is processed using an innovative double anaerobic thermoshock method.
At Paraiso 92, the processing mill operates with the precision of a biological laboratory, carefully managing each step of production. From cultivation and meticulous cherry selection to washing, fermentation, and drying, every stage is executed with specialized equipment and unwavering attention to detail. Processing begins with handpicking perfectly ripe cherries, followed by sterilization with ozone-treated water and UV light to eliminate bacteria and microorganisms. Cherries are then sorted based on their sugar content (brix), density, and variety.
The fermentation process employs Saccharomyces Pastorianus yeast, cultured on-site, in a controlled bioreactor at 18°C. A secondary fermentation follows, lasting 48 hours at 21°C, with oxygen introduced during the final four hours to enhance the process. After fermentation, the coffee undergoes a Thermal Shock Method involving alternating water baths at 40°C and 12°C. This step ensures the cherries are sanitized, sugars are preserved, and oxidation is minimized to protect the coffee's delicate flavors.
The drying process utilizes eco-friendly mechanical equipment that recycles water, completing the drying phase within 48 hours. The coffee is then rested for 15 days in airtight bags to stabilize its flavors before undergoing a comprehensive sensory analysis. Final sorting and grading are done by hand, and the coffee is vacuum-sealed to maintain its freshness during export.
Variety : Geisha
Altitude : 1850 masl
Process : Double Anaerobic & Thermoshock
Origin: Pendiamo, Cauca