This coffee undergoes a highly controlled fermentation process that begins with a manual harvest and hand-sorting of cherries by density and size. After sterilization with ozonated water and ultraviolet light, the cherries are immersed in water at 70°C for 30 seconds. The fruits are then pulped, and fermentation occurs in an anaerobic bioreactor. The process includes multiple sterilization steps, the addition of Saccharomyces pastorianus yeast, and close monitoring of pH and Brix levels to ensure ideal fermentation conditions. If necessary, adjustments are made to the pH by adding citric acid or bicarbonate and the brix degrees are adjusted with honey produced from concentrated mucilage from previous batches. Fermentation continues for 96 hours, after which the coffee undergoes drying at 38°C using controlled mechanical equipment for 46 hours. Finally, the coffee is left to mature for 15 days in airtight bags before being analyzed. The result is a refined and unique cup profile.
Sidra Origins
The origins of Sidra are mysterious. Once thought to be a cross between Red Bourbon and Typica, genetic testing of some Sidra plants revealed similarities to Ethiopian Heirloom Varieties - which makes sense given their common floral forward profiles.
Granja Paraiso '92 has processed this coffee with their double-anaerobic thermal shock method, in which the coffee fruit, after having been first sanitized with ozone, undergoes two stages of fermentation. First, the whole cherries are submerged under water for 48 hours, then the beans are pulped and fermented with a strain of Lactobacillus for 24 hours. After fermentation, the beans are given a “thermal shock” using hot and cold rinses to help the beans absorb the fermentation metabolites and halt any further fermentation. Afterward, the washed parchment coffee is rapidly dried with an in-house designed Eco-Enigma dehumidifying dryer to avoid over-oxidation or continued fermentation.
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 the 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.
This coffee is from Colombia and has notes of rose, mandarin, grapefruit, nectarine, and sweet cream.
