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Granja El Paraiso 92 - Silver - Washed Thermal Shock Anaerobic - Columbia - Light

Granja El Paraiso 92 - Silver - Washed Thermal Shock Anaerobic - Columbia - Light

Lychee Guava Starfuit

Cauca, Colombia

Regular price $9.00 CAD
Regular price Sale price $9.00 CAD
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From the renowned Granja Paraíso in Colombia, this Thermal Shock Coffee undergoes a meticulous 40-hour fermentation, unlocking vibrant notes of guava, lychee, passion fruit, and pineapple. This innovative process enhances the coffee's natural flavors, offering a bright, tropical, and refreshing experience in every cup.

Each Bag Contains 250 grams of Whole Coffee Beans

Granja El Paraiso 92

Washed Thermal Shock

Cauca, Columbia

Variety: Caturra
Process: Washed with Thermal Shock
Fermentation: 40 Hours Anaerobic
Altitude: 2100 masl
Region: Cauca, Columbia
SCA Score: 86.5


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.

Farm: Granja Paraiso 92.
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).
Location: Piendamó, Cauca, Colombia
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 temperature: 20°
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.


Variety: Caturra (Silver)
1. Manual harvest.
2. Selection by density and size.
3. Manual selection of only ripe fruits.
4. Sterilization with ozonated wáter.
5. Sterilization with ultraviolet light.
6. Cherries immersed in water at 70 degrees Celsius for 30 seconds.
7. Fruits are pulped
8. Sanitized again with an injection of ozonated water.
9. Yeast added
10. Verification of Ph and brix degrees. 
11. 6 hours after the fermentation started, they check the pH of the mucilage if these data are not correct, they adjust the pH by adding citric acid or bicarbonate and the brix degrees are adjusted with honey produced from concentrated mucilage from previous batches.
12. Fruits are fermented for 40 hours.
13. Start drying at 38 degrees Celsius.


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