Variety: Tabi
Process: Inoculated with Diastaticus Yeast and Double Anaerobic WashedFermentation: Anaerobic - Two Stages: 96hr and 48hr
Producer: Wilton Benitez
Farm: Granja Paraiso 92
Region: Cauca
Country: Colombia
Elevation: 1900 MASLNotes: Lavender, Passion Fruit, Guava, Peppermint
This coffee has the strength and prominent character to punch through milk and work with other ingredients for a delicious mocktail, but can also be enjoyed black in a pourover or espresso! With notes of Lavender, Passion Fruit, Guava, and Peppermint, this coffee is so captivating and highly addictive.
About the Process:
The coffee first goes through a controlled anaerobic fermentation phase (96hr) by adding a specific yeast. Then the coffee is depulped and subject to a second fermentation phase (48hr). They are then washed in hot water (40°C) to open up stoma after fermentation, followed by a wash in cold water (12°C). This process significantly boosts the organoleptic characteristics of the coffee.
About the Farm:
Wilton Benitez is a Colombian coffee producer specialized and with vast experience in production and processing of exotic coffees. El Paraíso 92 is a family farm that uses innovative farming systems such as terraces, drip irrigation, shading and laboratory nutrition count aimed to produce a unique coffee. The farm also houses a processing plant, microbiology lab and quality lab, for careful management of conditions to guide decisions throughout the processing stages, resulting in great qualtiy control in their production.