Lychee Watermelon
If you’ve tried our Strawberry Jam that’s also from this farm, I would say this batch of beans taste way better than that.
Country // Colombia
Region // Cauca
Farm // El Paraíso 92
Farmer // Wilton Benitez
Varietal // Striped Bourbon
Elevation // 1900 masl
Process // Thermal Shock Washed Koji
Size // 250g
Paraíso 92 is a family farm that uses highly innovative farming systems such as terraces, drip irrigation, shading and laboratory nutrition count aimed to produce a unique coffee. Paraiso 92 has a processing plant, microbiology lab and quality lab.
The processes applied to all the coffees start with a careful and strict selection, sterilization and coffee cherry profiling. Subsequently, the first controlled anaerobic fermentation phase initiates, by adding a specific microorganism for each process. Later on, the coffee is pulped and then subject to a second fermentation phase. When the second fermentation phase is done, a thermal shock process is carried out through hot and cold-water shots in an effort to improve and boost the organoleptic characteristics of the coffee.
If you’ve tried our Strawberry Jam that’s also from this farm, I would say this batch of beans taste way better than that.
Country // Colombia
Region // Cauca
Farm // El Paraíso 92
Farmer // Wilton Benitez
Varietal // Striped Bourbon
Elevation // 1900 masl
Process // Thermal Shock Washed Koji
Size // 250g
Paraíso 92 is a family farm that uses highly innovative farming systems such as terraces, drip irrigation, shading and laboratory nutrition count aimed to produce a unique coffee. Paraiso 92 has a processing plant, microbiology lab and quality lab.
The processes applied to all the coffees start with a careful and strict selection, sterilization and coffee cherry profiling. Subsequently, the first controlled anaerobic fermentation phase initiates, by adding a specific microorganism for each process. Later on, the coffee is pulped and then subject to a second fermentation phase. When the second fermentation phase is done, a thermal shock process is carried out through hot and cold-water shots in an effort to improve and boost the organoleptic characteristics of the coffee.
If you’ve tried our Strawberry Jam that’s also from this farm, I would say this batch of beans taste way better than that.
Country // Colombia
Region // Cauca
Farm // El Paraíso 92
Farmer // Wilton Benitez
Varietal // Striped Bourbon
Elevation // 1900 masl
Process // Thermal Shock Washed Koji
Size // 250g
Paraíso 92 is a family farm that uses highly innovative farming systems such as terraces, drip irrigation, shading and laboratory nutrition count aimed to produce a unique coffee. Paraiso 92 has a processing plant, microbiology lab and quality lab.
The processes applied to all the coffees start with a careful and strict selection, sterilization and coffee cherry profiling. Subsequently, the first controlled anaerobic fermentation phase initiates, by adding a specific microorganism for each process. Later on, the coffee is pulped and then subject to a second fermentation phase. When the second fermentation phase is done, a thermal shock process is carried out through hot and cold-water shots in an effort to improve and boost the organoleptic characteristics of the coffee.
