Sourcing:  Wilton Benitez - Ganja Paraiso 92

Origin: Colombia 

Region: Cauca

Variety: Red Bourbon

Process: Anaerobic Thermal Shock

Altitude: 1,900 MASL

  • Roast Level

  • In The Cup

Strawberries.   

Peach

     Black Currants

  • Wilton Benitez

Wilton Benitez of Granja Paraiso 92 is one of the worlds leading producers in innovative coffee farming and processing methods. This family farm implements terraces, drip irrigation, shading and has their own microbiology laboratory utilizing bioreactors, special strains of microorganisms and multi-stage controlled fermentation. The results are some of the most incredible coffee on the planet. This coffee showcases all the work and science that went into developing it and highlights how great decaf can be.

  • Processing

After being harvested by hand and sorted for quality, coffee cherries are sterilized by ozonated water + UV light. Then the cherry is Anaerobically fermented with yeast inoculation. Afterwards, the coffee pulped and undergoes a second round of fermentation, this time with cane sugar juices. Finally the coffee is thermally shocked with hot and cold water to boost the organoleptic characteristics of the coffee.

$20.00
Save $0.00

Pronounced flavors of strawberries, peaches & black currants from this beautiful Anaerobic Red Bourbon.

200G

Quantity

$20.00
Save $0.00

Pronounced flavors of strawberries, peaches & black currants from this beautiful Anaerobic Red Bourbon.

250G

Quantity

Sourcing: Wilton Benitez Granja Paraiso 92

Origin:  Colombia

Region: Cauca

Variety: Red Bourbon

Process: Anaerobic Thermal Shock

Altitude: 1,900 MASL

  • Roast Level

  • In The Cup

Strawberries  

Peach 

Black Currants

  • Wilton Benitez

Wilton Benitez of Granja Paraiso 92 is one of the worlds leading producers in innovative coffee farming and processing methods. This family farm implements terraces, drip irrigation, shading and has their own microbiology laboratory utilizing bioreactors, special strains of microorganisms and multi-stage controlled fermentation. The results are some of the most incredible coffee on the planet. This coffee showcases all the work and science that went into developing it and highlights how great decaf can be.

  • Processing

After being harvested by hand and sorted for quality, coffee cherries are sterilized by ozonated water + UV light. Then the cherry is Anaerobically fermented with yeast inoculation. Afterwards, the coffee pulped and undergoes a second round of fermentation, this time with cane sugar juices. Finally the coffee is thermally shocked with hot and cold water to boost the organoleptic characteristics of the coffee.

Brew Guide

Grind: Medium/Coarse 

Ratio: 1/16

Water Temperature: 195°F/90°C

Bloom: 0:35

Pours: 3 

Water Recipe

Magnesium: 30ppm 

Calcium: 20ppm

Potassium: 15ppm

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