PINK BOURBON w/ FERMENTATION & THERMAL SHOCK
About Granja El Paraíso-92
Mr. Wilton Benitez and his family grow and process different coffee varieties such as Java, Bourbon Pink, Geisha, Pacamara, Caturra, Tabi, Castillo, Supremo and Colombia, using highly innovative cultivation systems such as terraces, drip irrigation, shade crops and technical agronomical nutrition calculations, all in laboratory, aimed at producing a unique coffee that can be verified through the multiple awards obtained.
Finca Paraiso-92 also has its own microbiology and quality control lab amongst its processing plant. Processes applied to all his coffees start from a strict selection, sterilization and characterization of the cherry, to later start with the first phase of controlled anaerobic fermentation. After adding a specific microorganisms to each process, then the coffee is pulped and processed on a second fermentation phase. Once this phase end, a bean sealing process is carried out through impacts of hot and cold water to improve the organoleptic conditions of the coffee.
Cup Profile: Pink Bourbon SCA: 88.25/100
Floral, strawberry, creamy, blackcurrant, apple & roses