Granja El Paraiso 92 -Sidra P-18 - Wilton Benitez - Washed Thermal Shock Anaerobic - Colombia - Light
Granja El Paraiso 92 -Sidra P-18 - Wilton Benitez - Washed Thermal Shock Anaerobic - Colombia - Light
Clementine, Rose, Blueberry, Ginger
Cauca, Colombia
From the renowned Granja Paraíso in Colombia, this Thermal Shock Coffee undergoes a meticulous anaerobic fermentation. This innovative process enhances the coffee's natural flavors. The origins of Sidra are mysterious. Once thought to be a cross between Red Bourbon and Typica, genetic testing of some Sidra plants revealed similarities to Ethiopian Heirloom Varieties - which makes sense given their common floral forward profiles.
Each Bag Contains 100 Grams of Whole Coffee Beans
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Granja El Paraiso 92
SIDRA P-18
Washed Thermal Shock Anaerobic
Cauca, Colombia
Variety: Sidra
Process: Washed with Thermal Shock
Fermentation: 96 Hours Anaerobic
Altitude: 1900 MASL
Region: Cauca, Colombia
This coffee undergoes a highly controlled fermentation process that begins with a manual harvest and hand-sorting of cherries by density and size. After sterilization with ozonated water and ultraviolet light, the cherries are immersed in water at 70°C for 30 seconds. The fruits are then pulped, and fermentation occurs in an anaerobic bioreactor. The process includes multiple sterilization steps, the addition of Saccharomyces pastorianus yeast, and close monitoring of pH and Brix levels to ensure ideal fermentation conditions. If necessary, adjustments are made to the pH by adding citric acid or bicarbonate and the brix degrees are adjusted with honey produced from concentrated mucilage from previous batches. Fermentation continues for 96 hours, after which the coffee undergoes drying at 38°C using controlled mechanical equipment for 46 hours. Finally, the coffee is left to mature for 15 days in airtight bags before being analyzed. The result is a refined and unique cup profile.
Sidra Origins
The origins of Sidra are mysterious. Once thought to be a cross between Red Bourbon and Typica, genetic testing of some Sidra plants revealed similarities to Ethiopian Heirloom Varieties - which makes sense given their common floral forward profiles.
Granja Paraiso '92 has processed this coffee with their double-anaerobic thermal shock method, in which the coffee fruit, after having been first sanitized with ozone, undergoes two stages of fermentation. First, the whole cherries are submerged under water for 48 hours, then the beans are pulped and fermented with a strain of Lactobacillus for 24 hours. After fermentation, the beans are given a “thermal shock” using hot and cold rinses to help the beans absorb the fermentation metabolites and halt any further fermentation. Afterward, the washed parchment coffee is rapidly dried with an in-house designed Eco-Enigma dehumidifying dryer to avoid over-oxidation or continued fermentation.
Producer: Wilton Benitez. 26+ years being a coffee grower. 16+ years of experience with specialty coffee. Roaster. Q-grader processor. Non-certified tester but with a lifetime of experience in the tasting process.
Paraíso 92 is a family farm that uses highly innovative farming systems such as terraces, drip irrigation, shading and laboratory nutrition count aimed to produce a unique coffee. Paraiso 92 has a processing plant, microbiology lab and quality lab. They are able to produce coffees through different processes such as washed, Natural, Honey and
anaerobic coffees (single and twice fermentation).
Located in a strategic spot close to the equator where historically the best coffees of the world have been found. There is an important characteristic with the coffees harvested near the equator and it is the fact that these coffees are exposed to more sunlight allowing them to grow in greater heights above sea level, resulting in higher quality coffees.
Average relative humidity: 70
Average sunlight hours (no clouds, no rain, etc.): 6
Thermal amplitude greater than 10° with minimum temperature of 13° and maximum temperature of 32° this enables a higher sugars contents in the coffee grain.
Height above sea level: 1950 mts
Soil: Volcanic soil close to the Puracé Volcano, high nutritional contents that favors the growing conditions.
Varieties: Bourbon, Tabi, Geisha, Castillo, Typica and Caturra among others.
In terms of technology, all the equipment and machinery is designed by the producer, assembled in the farm by him with the help of his brother.
The use of bioreactors and specific microorganisms for controlled fermentation coupled with a constant control and monitoring of factors such as temperature, pH, brix degrees and electric conductivity make El Paraiso 92´s coffee to stand out from the rest and offer a value added like no other. All this allow the producer to have distinct, unique and standardized profiles and notes.
Drying machines at the farm don’t use fossil fuels and only need moderate electric energy for their operation avoiding greenhouse gas emissions.
Fermentation Process:
The processes applied to all the coffees start with a careful and strict selection, sterilization and coffee cherry profiling. Subsequently, the first controlled anaerobic fermentation phase initiates, by a specific microorganism for each process. Later on, the coffee is pulped and then subject to a second fermentation phase. When the second fermentation phase is done, a thermal shock process is carried out through hot and cold-water shots in an effort to improve and boost the organoleptic characteristics of the coffee.
Drying machines at the farm don’t use fossil fuels and only need moderate electric energy for their operation avoiding greenhouse gas emissions.
Code: P-18
Variety: Sidra.
Farm: La Macarena
Height above sea level: 1900 meters
1. Manual harvest.
2. Selection by density.
3. Selection by size.
4. Sterilization with ozonated wáter.
5. Sterilization with ultraviolet light.
6. We immerse the cherries in water at 70 degrees Celsius for 30 seconds.
7. We pulp the fruits.
8. Fermentation begins in an anaerobic bioreactor.
9. We Sanitized again with injection of ozonated wáter.
10. We add a yeast (Saccharomyces pastorianus).
11. Verification of Ph and brix degrees. PH=6 and Brix Degree= 18.
12. 6 hours after the fermentation started, we check that the pH is at 6 and brix degrees
of the mucilage 18 if these data are not correct, we adjust the pH by adding citric acid
or bicarbonate and the brix degrees are adjusted with honey produced from
concentrated mucilage from previous batches.
13. We ferment the fruits for 96 hours.
14. Brix degrees at the end of fermentation 6 and pH 3.8
15. We start drying at 38 degrees Celsius.
16. The coffee is dried in 46 hours in controlled mechanical equipment.
17. the coffee is left to mature for 15 days in airtight bags before being analyzed.
