COMPOSITION
ORIGIN
Colombia
REGION
Cauca
FARMS
Granja Paraiso '92
OWNER
Wilton Benitez
HARVEST
2023
VARIETIES
Orange Bourbon
ELEVATION
1900 MASL
PROCESS
Double Anaerobic Washed
A Natural mutation of the Bourbon plant the cherries in Orange Bourbon ripen to a deep orange instead of red when the are mature. The flavours in the cup have the sweetness of your typical Red Bourbon with a more complex citrus and tropical notes and a creamy mouthfeel.
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.
Shipping in our 17 April delivery.