Colombia El Paraiso 92 SL-28 | Yeast Fermentation

Orange Candy, Peach Yogurt, Lychee

Granja El Paraíso-92 is a family farm that grows various coffee types like Java, Bourbon Pink, Geisha, Pacamara, Caturra, Tabi, Castillo, Supremo, and Colombia. They use modern farming techniques such as terraces, drip irrigation, shade, and lab-based nutrition to produce high-quality coffee, proven by their many awards.The farm has its own microbiology and quality labs, as well as a processing plant. Coffee production starts with careful selection, sterilization, and sorting of cherries. Then, the coffee undergoes controlled anaerobic fermentation with specific microorganisms, followed by pulping and a second fermentation phase. Finally, the beans are sealed using hot and cold water treatment to enhance their taste and aroma.

Wilton Benitez

Cherries are manually picked, classified by density, size, and ripeness, sanitized with ozone and UV light, evaluated for maturation, Brix, and pH, subjected to 90°C thermal shock, fermented anaerobically with *Pasturianus* for 48 hours, depulped, re-fermented with added cherry juices for 72 hours, thermally shocked again, and dried at 35°C for 46 hours using eco-friendly equipment.