What is specialty coffee?

Specialty coffee refers to high-quality coffee beans that are sourced from specific microclimates, carefully cultivated, harvested, and processed to bring out unique flavors and characteristics. It emphasizes quality, sustainability, and traceability throughout the entire coffee supply chain.

How is specialty coffee different from regular coffee?

Specialty coffee focuses on the quality and unique characteristics of the coffee beans, whereas regular coffee is more about mass production and consistency. Specialty coffee often has distinct flavors, and its beans are graded and scored based on attributes such as aroma, taste, and body.

What is single-origin coffee?

Single-origin coffee refers to coffee beans that are sourced from a single geographical region, farm, or producer. This can highlight the unique characteristics of the coffee beans influenced by the specific climate, soil, and processing methods of that region.

How is Geisha Coffee graded and scored?

Specialty Geisha Coffee is graded and scored using a standardized system developed by the Specialty Coffee Association. Beans are evaluated based on factors such as aroma, flavor, acidity, body, and balance. A coffee must score at least 80 out of 100 points to be considered specialty grade.

What are the best brewing methods for Geisha Coffee?

There is no one-size-fits-all answer, as the best brewing method depends on personal preferences and the specific characteristics of the coffee beans. Common methods include pour-over, French press, Aeropress, espresso, and cold brew. Experimenting with different methods can help you find the best way to showcase the unique flavors of Geisha Coffee.

How should I store Geisha Coffee?

To maintain freshness and flavor, store Geisha Coffee in an airtight container away from light, heat, and moisture. Avoid storing them in the refrigerator or freezer, as temperature fluctuations can negatively affect the taste and quality.

Colombia Granja Paraíso-92- Papayo Kōji Light Roast Coffee

Colombia Granja Paraíso-92- Papayo Kōji Light Roast Coffee Beans

Colombia Granja Paraíso-92- Papayo Kōji **Next Roast Date: Wednesday, March 22

Name: Colombia Granja Paraíso-92- Papayo Kōji **Next Roast Date: Wednesday, March 22
Brand: Paradise Coffee
SKU: koji-papayo-4oz
Price: 20.0 USD
Availability: OutOfStock

Regular price $20 Sale price ~~$40~~

Unit price per

Weight:

4oz

12oz

Grind:

Whole Bean

Auto Drip

French Press

Quantity:

only -59 left in stock

Coffee Profile

Continent: South America

Country: Colombia

Farm: Finca El Paraíso-92 / Wilton Benitez

Process: Double Anaerobic Washed

Region: Cauca, Colombia

Variety: Papayo

Roast Scale

Light Medium Dark

Next Roast Date: Wednesday, March 22.

Tasting Notes

Peach and Oregano in the aroma. another unique coffee from Wilton benitez Orange and passionfruit in the cup. The light roast creamy mouthfeel with hints of Hojicha gives the impression of milk tea.

Background Info

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)