Granja El Paraiso 92 Double Anaerobic Washed Pink Bourbon

Next Roast: August 23rd

Origin: Colombia
Region: Cauca
Farm: Granja El Paraiso 92
Farmer: Wilton Benitez
Varietal: Pink Bourbon
Processing: Double Anaerobic Washed Fermentation w/Thermal Shock
Elevation: 1900 masl
Profile: Bubble Gum, Passion Fruit, Tea-like Finish
Quantity: 120g bag or 240g bag

About the coffee:

Benitez started by selecting the ripe coffee cherries and sterilizing them through a bath of ozonated water and ultraviolet light. Then, the coffees were placed into bioreactors for 96 hours. The coffees were then de-pulped and put in a second fermentation for 48 hours, where specific yeast strains were added to help express more of the fruity characteristics. Lastly, the coffee underwent a thermal shock process where the coffees were immersed in 40C water, then removed and placed into 12C water. This drop in temperature helped minimize oxidation by "shocking" the bean and closing the pores of the parchment. The cherries were dried in a mechanical dryer until ideal moisture content was achieved.

About the farmer:

Roaster Notes:

Bubble gum. Weird, but that's what I taste. This coffee has a very strong aroma, and is likely best consumed within 2-3 weeks. Once cooled, the aroma goes away, and what's left is a balanced cup that has a soft tea-like finish. 

My suggestion is to drink it hot-ish as the aroma (in my opinion) heavily contributes to this coffee's appeal.

I've never had a coffee with a smell quite like this.

Brewing Notes:

I tend to grind my beans on the finer side. I've been opting to brew with a Hario Switch, and following the recipe of 60mL (bloom for a minute) + 240mL (steep for ~3-4 minutes). I've found the coffee to open up after 1 week of rest.

Additional Notes: