Artisan's choice of 100g specialty coffee from a prestige growing region.
 
Colombia | Granja El Paraiso 92 Geisha | Double Anaerobic & Thermal Shock
Farm owner: Wilton Benitez
Altitude: 1950-2100 masl
Varietal: Orange Geisha
Process: Double Anaerobic & Thermal Shock
 
Paraiso 92 is a family-owned farm that produces a variety of coffees using innovative methods like terraces, drip irrigation, shading, and careful nutritional management. Led by Wilton Benitez, a former chemical engineer with over 26 years of experience, the farm focuses on using technology and developing new equipment to maintain high-quality coffee year after year.
 
The coffee processing begins with the careful selection of ripe cherries, removing any unripe ones. The cherries are then sterilized using ozone water and exposed to UV rays to eliminate surface bacteria.  For fermentation, yeast is cultivated, and the process occurs at a temperature of 18°C. After fermentation, the cherries are depulped and a second fermentation takes place for 48 hours at 21°C. 
 
The beans then undergo the Thermal Shock Method, where they are immersed in water at 40°C and then at 12°C to sanitize them and halt any further fermentation. Within 48 hours, they are dried and rested in airtight bags for 15 days before sensory analysis. Finally, after manual sorting and grading, the coffee is vacuum-sealed to ensure its freshness and quality for export.