El Paraíso 92 Gold (Double Anaerobic) - Colombia
💫 Welcome to your next flashbulb coffee moment
First things first - this is a Far Side coffee, which means we create a custom playlist that we feel captures the general vibe so that while you're brewing this one, the mood will be set. Find that playlist here
The El Paraíso 92 Gold serves up a one-of-a-kind coffee experience for the ages, one that has blown our socks off in a way that ensures we will never look at socks in the same way again.
Featuring a 100h double anaerobic fermentation, and processed as a washed coffee with thermal shock - the intention that Wilton Benitez of Granja Paraíso 92 has imparted on this coffee manifests in the cup as something unique, and extraordinary.
There are coffees that present as fruit bombs, and then there is this hyperfocused explosion of flavour that placed some of us in the midst of an existential crisis about how coffee can taste. Sweet as a melted freezie at the beach in summer, punchy as the Kool-Aid man bursting through a wall, and deep as grape gummy candies - this coffee is one we are super proud to share with you!
Tastes: Melted Freezies, Red Kool-Aid, Grape Gummy Candy
Feels: Getting the Fire Flower in Super Mario
Side: *Far Side
Altitude: 1900 masl
Region: Cauca, Colombia
Farm: El Paraíso 92
Producer: Wilton Benitez
Process: Washed with Thermal Shock
Fermentation: Double anaerobic, carried out in two phases 52h and 48h respectively
Importer: Macarena Café
From Macarena Café:
Paraíso 92 is a family farm that uses highly innovative farming systems such as terraces, drip irrigation, shading and laboratory nutrition count aimed to produce a unique coffee. Paraiso 92 has a processing plant, microbiology lab and quality lab.
They are able to produce coffees through different processes such as washed, Natural, Honey and anaerobic coffees (single and twice fermentation).
In terms of technology, all the equipment and machinery is designed by the producer, assembled in the farm by him with the help of his brother.
The use of bioreactors and specific microorganisms for controlled fermentation coupled with a constant control and monitoring of factors such as temperature, pH, brix degrees and electric conductivity make El Paraiso 92 ́s coffee to stand out from the rest and offer a value added like no other. All this allow the producer to have distinct, unique and standardized profiles and notes. Drying machines at the farm don’t use fossil fuels and only need moderate electric energy for their
operation avoiding greenhouse gas emissions.
The processes applied to all the coffees start with a careful and strict selection, sterilization and coffee cherry profiling. Subsequently, the first controlled anaerobic fermentation phase initiates, by adding a specific microorganism for each process. Later on, the coffee is pulped and then subject to a second fermentation phase. When the second fermentation phase is done, a thermal shock process is carried out through hot and cold-water shots in an effort to improve and boost the organoleptic characteristics of the coffee.