2x Anaerobic Thermal Shock Sidra P-18 - Granja Paraiso 92

ABOUT THIS COFFEE

After manual harvest, the coffee cherries were sterilized and then immediately immersed in 70C water before pulping (“thermal shock”). After pulping, the coffee underwent a series of two carefully monitored anaerobic fermentations, for a total of 96 hours. After the first fermentation, the coffee is sanitized and a special strain of yeast is added for the second fermentation. After fermentation, the coffee was dried with controlled mechanical equipment for 46 hours, and then left to mature in airtight bags.

We chose this coffee to highlight Wilton Benitez and his team's exceptional work, creating coffees with industry-leading processing standards. The perfectly balanced sweetness, acidity, and black tea-like bitterness immediately captivated us. The unique melon candy and mint flavors added mesmerizing depth and complexity, keeping us coming back for more.

While many processed coffees with extended fermentations often develop strong fermentation flavors, this coffee showcases the remarkable diversity of flavors achievable from high-quality varieties while maintaining a clean cup. Whether you're familiar with this coffee style or not, it's an absolute must-try!

PRODUCER INFO

This coffee is from the Cauca region of Colombia, produced by Wilton Benitez 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.

Source: Granja Paraíso 92