Whole Bean
Size: 8oz/227g
Roast: Light
Recommended Rest: 2-3 weeks from roast date
Tasting Notes: starfruit, pink starburst, P.O.G juice

Origin Details

Region: Cauca, Colombia
Elevation: 1900m
Producer: Wilton Benitez
Process: Anaerobic Thermal Shock
Variety: Caturra

ABOUT THIS COFFEE AND PRODUCER

This coffee is from the Cauca region of Colombia, produced by Oscar Riascos and Wilton Benitez of Granja Paraíso 92.  This lot was grown on La Macarena, one of Granja Paraíso 92’s member farms.  Oscar and Wilton work together as part of Granja Paraíso 92 — one of Colombia’s leading coffee producers in innovative processing techniques.  With their microbiology lab, quality lab, and processing plant, Granja Paraíso 92 is able to implement carefully controlled processing techniques that result in coffees that are delicious, vibrant, and one-of-a-kind.

This caturra offering from Granja Paraíso 92 experiences a particularly complex processing from start to finish. After harvesting, the cherries are sterilized using ozonated water and ultraviolet lights. After sterilization, the cherries are anaerobically fermented with a custom yeast culture for 52 hours then thermal shock washed. The cherries are then pulped and anaerobically fermented a second time along with the pulped mucilage for 48 hours. They then undergo a second thermal shock wash. Finally, the cherries undergo a third fermentation for 68 hours and are then dried for 48 hours. 

WHY WE SELECTED THIS COFFEE

We really value our relationship with Wilton’s team at Granja Paraíso 92 and constantly work with them to find more exciting process forward coffee to share with our customers. This time we’ve come across a thermal shock Caturra varietal  that has undergone a longer list of fermentations and thermal shocks than typical. To our genuine  surprise, the coffee was not overly funky at all and came out so cleanly tropical and fruit forward that we knew we wanted to share with everyone. We still get distinct candy qualities similar to our other Wilton offerings but this one is a bit more of a mixed tropical paradise that is a fun way to switch it up.It’s a testament to the great fermentation work that Granja Paraiso 92 is doing on an ongoing basis to increase the audience for specialty coffee.