Colombia

Cafe Granja Paraiso 92

/Behind the story/

Finca Granja Paraiso 92 is located in the area of Piendamo, Cauca Valley at the altitude between 1800 and 2100 masl. Granja Paraiso 92 is a 5 hectare farm that involves innovative farming and processing run by Wilton Benitez and his brothers. With a background in chemical engineering, Wilton is the brain behind the coffee processing and experimentation, meanwhile his brothers each help to run and attend to the farm and development of bespoke machinery used in their facility. Wilton Benitez has over 26 years experience in growing coffee and 16 years research into coffee microbiology. He is a Q Processing Professional and he has an advanced knowledge of coffee growing and processing. After working as QC manager at Supracafe Colombia, he co-founded INDESTES SAS (parent company of El Paraiso) in 2017 with Diego Samuel Bermudez of Finca El Paraiso, where he was in charge of facility and new technology development to create new processing methods.

/Supernatural Nuruk/

The processes applied to Granja Paraiso 92 coffees start with a very careful and strict selection and sterilization of the coffee cherries that are at the optimum point of ripeness. 

After the coffee cherries are sorted and sterilized under UV rays and cleaned with ozonated water to remove external bacteria and microorganism that could affect the fermentation process. Then the cherries are placed inside a bioreactor to begin the anaerobic fermentation and inoculated with Nuruk (also known as Aspergillus and SAccharomyces ). The fermentation takes about 68 hours at a temperature of 22 Celcius, after that the cherries are pulped and washed with clean water and let it dry for 42 hours at 40 Celcius.

/Brew guide/
Age to drink: 5 days after roast
Coffee amount: 15g
Water amount: 250g, ppm 100-125
Temperature: 93-94 Celsius
Pours: 4 pours, 50g, 70g, 60g, 70g
Brewing time: 2:15-2:30