GLITCH Coffee COLOMBIA Cauca Granja Paraíso 92 - Pink Bourbon

Paraiso 92 is a family-run farm that boasts its own microbiological lab, quality control lab, and processing plant. It continuously produces unique coffees never before seen.

The farm owner, Wilton Benitez, is both a coffee producer and a researcher who has dedicated 16 years to studying coffee microbiology and chemical composition. He is passionate about developing technology, biotechnology, and new equipment, and is committed to researching fermentation processes.

In the lot he supervised, selected coffee cherries undergo a process called "Thermal Shock Wash." This process involves immersing the coffee cherries in boiling water for 30 seconds, then immediately submerging them in cold water for 30 seconds. This rapid expansion of cell membranes and pores efficiently locks fermentation compounds (such as aroma-forming components) produced in subsequent processes inside the coffee beans.

After rapid cooling, the coffee beans are placed in stainless steel fermentation tanks with brewer's yeast and undergo 72 hours of anaerobic fermentation at 22°C. After depulping, active koji is added, and a secondary anaerobic fermentation begins, lasting 336 hours (approximately two weeks).

This unique processing method imbues the coffee with a delicate fragrance and sweetness, akin to receiving a bouquet of osmanthus, while also presenting a clean and distinct flavor profile.

We invite you to seize this opportunity to savor the innovative new flavors created by cutting-edge processing technology.