Continent: South America
Farm: Finca El Paraíso-92 / Wilton Benitez
Process: Double Anaerobic Washed
Region: Cauca, Colombia
Roasting Wednesdays while supplies last.
Peach and Oregano in the aroma. another unique coffee from Wilton benitez Orange and passionfruit in the cup. The creamy mouthfeel with hints of Hojicha gives the impression of milk tea.
Finca El Paraíso-92 is a family farm that produces different varieties such as Java, Pink Bourbon, Geisha, Pacamara, Caturra, Tabi, Castillo, Mara-Geisha and Colombia using highly innovative cultivation systems such as terraces, drip irrigation, shady and nutrition calculations in laboratory all aimed at producing a unique coffee that can be verified through the multiple awards obtained. Finca Paraiso-92 also has its own microbiology laboratory, quality laboratory and processing plant. Coffee processing here is quite unlike almost anywhere else in the world. Resembling a laboratory more than the typical coffee mill.
Only 1 Hectare of their 120 hectare farm is dedicated to the Papayo variety, an uncommon Ethiopian Landrace that can be found planted at some farms in Colombia. The cherries of this variety are quite distinctive in shape. similar in shape to a Papaya, thus the name Papayo.
For the Papayo Koji, The cherries are first sterilized and then undergo fermentation in cherries in a bio-reactor and are inoculated with a selection of Japanese Kōji (Aspergillus oryzae) This mold species breaks down starch into simple sugars and is commonly used in the production of soy sauce, miso, Sake and Shōhū.
After cherry fermentation then the coffee is pulped and subjected to a second fermentation phase. When the second phase ends, a bean sealing process is carried out through impacts of hot and cold water and then put into a drying machine for 46 hours at 38C (100F)