Origin: Piendamó, Cauca, Colombia
Altitude: 1,950 m.a.s.l.
Producer: Wilton Benítez | Granja Paraíso 92
Process: Thermal shock + Controlled fermentation
Species: Arabica
Variety: Pink Bourbon
Roast Degree: Light
Tasting Notes: Mango, Papaya, Pineapple
Process
- Manual picking of cherries
- Classification by density
- Classification by size
- Ozone sanitisation
- Ultraviolet light sanitisation
- Classification of ripe cherries
- Characterisation of cherries (degree of maturation, brix degrees of the grain, PH of the grain and others)
- The fruits are immersed in water at 90 centigrade for a short time to achieve a better sterilisation of the fruits and open their pores
- The first phase of fermentation of the fruits begins in anaerobic bioreactors where the microorganism is added (16 hours)
- Once the first fermentation phase is finished, the shell of the fruits is removed to take them to other bioreactors and start the second fermentation phase
- We recover the juices produced during the fermentation of cherries to add them in the fermentation of pulped coffee
- After the second phase of fermentation is finished (72 hours), the grains are again subjected to hot water impacts to later be washed with cold water
- The washed coffee is taken to the ecological drying equipment where the drying curve is configured, which for this coffee is 40 degrees Celsius for the initial 12 hours and 35 degrees Celsius for the last 24 hours
- In 36 hours of drying, the coffee reaches the desired humidity of 11% and stored in plastic bags
- The process ends and the coffee is ready for quality control