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Region : Piendamo, Cauca
Varietal : Geisha
Process : Double anaerobic fermentation with microorganism(Lager yeast) + thermal shock washed
Altitude : 1,950masl
The producer of Paraiso 92 in Colombia, Wilton Benitez who studied biotechnology, is one of the most iconic coffee farmers pushing the boundaries in terms of coffee processing methods. His thoroughly calculated processing already made headlines multiple times in specialty coffee for the past 4 years as working with El Paraiso in Colombia.
He implemented a special processing for this Geisha lot which is explained briefly as below. This particular anaerobic yeast fermentation boosts to bring bright and sweet tropical fruit characters from this Geisha.
- Picking and collecting only ripe cherries
- The whole cherries were sterilised by both UV and ozone water - minimising any variables of bacteria / microbial activities
- Sorting the cherries by sizes / density / unripen / overripen
- Anaerobic fermentation in a stainless steel controlled reactor for 50 hours
- Additional anaerobic fermentation by adding Lager yeast 'Saccharomyces Pastorianus' for 100 hours after de-pulping
- Thermal shock washing by warm water, then cold water
- Mechanical drying to achieve 16% moisture content in parchments
- Storing the parchments in GrainPro to develop aroma compounds and precursors for 8 days
- 12 hours of final drying to reach 10-11% moisture content
It is a light roast, thus the intensity of the brewed coffee would not be such a challenge to even non-coffee drinkers.
This Tropical fruit juice-like coffee shows off high clarity of flavours in organic ways.
- (Always) It can be developed within the range of tropical fruity characters such as ripe mango juice like Kensington Pride / passionfruit
- (Often) It can be developed within the range of citrus such as calamansi / lemon balm / lime candy
- (Often) It can be developed within the range of dairy characters such as cream / yoghurt / mango cheese cake
- (Rarely) Its floral attribute can be perceived to reminisce of bergamot
- (Often) The body is medium, smooth and juicy but it can vary depending on different extractions
Also we have found this coffee consistently ripe mango, passionfruit, and lime candy during our production cupping & tasting with plenty of various brewing methods, so most of you are likely to get those as well.
It is roasted specifically for filter coffee, particularly the best on pour-over tools with the rough reference recipe as below.
- Brewing ratio : 1(coffee) to 16.5(brewing water) - it will let you achieve well-balanced cup with high clarity.
- Brewing time : around 02:15 to extract the most pleasant sugar level of this coffee.
- Brewing water temperature : 93 degrees Celsius water.
It is also very good with immersion methods such as Clever or Plunger.
- Brewing ratio : 1(coffee) to 15(brewing water).
- Brewing time : 4 to 5 minutes (coarse grind size).
- Brewing water temperature : over 96 degrees Celsius water.
Reminder
- Generally coffee tastes much better and cleaner when at least a week old since roasted.
- Operate the camera app on your mobile, then place the QR code in the screen for additional information of the coffee.