Aroma of cherry, hibiscus and caramel. This coffee is very sweet and tropical, with notes of berries, lollipop and a strawberry caramel finish. We find a mellow acidity and a soft body. Even being a very intense cup in aroma and flavor, everything is balanced and persistent in the mouth.
Granja Paraíso 92 is a family farm managed by Wilton Benítez. Wilton, apart from being a coffee grower, is a chemical engineer with a passion for technology, biotechnology and the development of new equipment that facilitates and guarantees the quality of coffee. He began his career as a coffee researcher at the age of 20 after finishing high school and beginning his university studies in business administration, electronics, electricity and industrial mechanics. Wilton has been experimenting with coffee processing since 2008, but didn't see results until 2016. This certainly speaks to the effort, time and R&D investment Wilton has made to develop its processes. The farm's drying machines require only moderate electrical power to operate, which minimizes greenhouse gas emissions as much as possible.
Granja Paraíso 92 has its own microbiology laboratory, quality laboratory and processing plant. The processes applied to the different coffees begin with a strict selection, sterilization and characterization of the cherry and then begin the first phase of controlled anaerobic fermentation, adding a specific microorganism for each process, after which the coffee is pulped and subjected to a second fermentation. At the end of the second phase, the beans are sealed with hot and cold water impacts to improve the coffee's organoleptic conditions. The farm has highly innovative cultivation systems such as terraces, drip irrigation, shade and laboratory nutrition calculations. All of this with the objective of producing a unique coffee.
Process
Special double anaerobic process designed by Granja Paraíso 92.
The processes applied to all the coffees begin with a careful and strict selection, sterilization and profiling of the coffee cherries. Subsequently, the first phase of controlled anaerobic fermentation begins with the addition of a specific microorganism for each process. Subsequently, the coffee is pulped and subjected to a second fermentation phase. Once the second fermentation phase is completed, a thermal shock process is carried out using cold and hot water, in order to improve and enhance the organoleptic characteristics of the coffee.
Summarizing in a few words this legendary fermentation could be called anaerobic lactic fermentation with a Washed thermal shock (hot and cold water).
When replicating the recipe, there are different variables that can interfere in the final result of your cup, such as roasting date, conservation of the beans, environment, water, etc. It is important to keep in mind that all these factors may influence and you may have to make small adjustments when replicating this recipe.
Method: OREA V4 Classic bottom
Mill: Fellow Opus to number 6
Recommended mineral water: Lanjarón
We used 19 grams of coffee for 265 grams of water at a temperature of 92º.
We add the water in 3 pours. First pour 85 grams, wait 35 seconds, make a second pour to reach 165 grams before the first minute and then at 1:20 pour the rest of the water to reach 265 grams.
The total infusion time should be 2:15 minutes, obtaining with this recipe a TDS of 1.45% and an extraction percentage of 20.59%.
