GRANJA PARAISO 92 - RED BOURBON, ANAEROBIC NATURAL EA DECAF - COLOMBIA

Description

ROGUE WAVE EDMONTON, CANADA GRANJA PARAISO 92 - RED BOURBON, ANAEROBIC NATURAL EA DECAF PLUM GINGER CANDY BLUEBERRY ROSE LEMON ORIGIN: COLOMBIA REGION: CAUCA FARM: GRANJA PARAISO '92 PRODUCER: WILTON BENITEZ ALTITUDE: 1900–2100 MASL VARIETY: RED BOURBON PROCESS: ANAEROBIC NATURAL EA DECAF ROAST DATE: MAY 8 - MAY 13, 2026 FROM THE ROASTER THIS DECAF LOT FROM WILTON GOES THROUGH WHOLE CHERRY FERMENTATION FOR 48 HOURS IN AN ANAEROBIC ENVIRONMENT. IT IS THEN WASHED AND DRIED FOR 48 HOURS AT 38 DEGREES CELSIUS. THE COFFEE IS DECAFFEINATED WITH ETHYL ACETATE DERIVED FROM CANE SUGAR PRESERVING THE COFFEE'S SWEETNESS AND NATURAL CHARACTER. MORE ABOUT WILTON BENITEZ WILTON BENITEZ HAS BEEN PRODUCING TOP QUALITY COFFEE FOR MORE THAN 26 YEARS. 16+ YEARS OF EXPERIENCE WITH SPECIALTY COFFEE. ROASTER. Q-GRADER PROCESSOR. NON-CERTIFIED TESTER BUT WITH A LIFETIME OF EXPERIENCE IN THE TASTING PROCESS. WILTON WANTED TO PUT HIS GOAL AND PASSION INTO CREATING WONDERFUL AND EXCITING COFFEE THROUGH HIS RECENTLY ESTABLISHED COMPANY, GRANJA PARAISO 92. ALL THE STATE OF THE ART EQUIPMENT AND MACHINERY IS DESIGNED BY WILTON, AND 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 GRANJA 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.