Continent: South America
Farm: Finca El Paraíso-92 / Wilton Benitez
Process: Double Anaerobic Washed
Region: Cauca, Colombia
Roasting Wednesdays while supplies last.
Orange Creamsicle, Milk Chocolate, Flowers . Intense, Unique and incomparable in its flavors. A full creamy mouthfeel with a finish of candied orange that lingers and lingers.
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.
2 Hectares of their 120 hectare farm is dedicated to the Java variety (a disease tolerant, Ethiopian Landrace collected in 1928 and planted on Java Island, which later made its way to Cameroon and then to the Americas)
For the Java P14, The cherries are first sterilized and then undergo fermentation in cherries in a bio-reactor and are inoculated with a Saccromyces cervesiae var. Diastaticus. Strains from this variety are commonly used in producing Saison style beers. 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)
Beyond just the amazing flavors this is a very full, sweet, creamy cup and clearly of excellent quality beyond just however the flavors were achieved, a coffee we are sure you will enjoy immensely.