[PRACTICE] Iridiscencia produced by Wilton Benitez - Paraiso 92 from Cauca (lemon, peach, rosé wine)
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Why this name? We have used the most beautiful words in the Spanish language to name these incredible coffee lots.
IRIDISCENCIA: The quality of showing many bright colours that change with movement.
About this lot:
Geisha Washed from farm Paraiso 92 in Cauca with Double Anaerobic Fermentation With Thermal Shock
Double Anaerobic Fermentation with Thermal Shock: After a rigorous selection of the harvested cherry, the first anaerobic fermentation is carried out. Once that is done, the coffee is pulped and a second anaerobic fermentation is carried out, which ends with a thermal shock process with hot and cold water to improve its organoleptic conditions. At the time of fermentation, two Asian components called "Koji" and "Oryzae" are included, which characterizes the part of the process called "Nuruk".
General Information
Sensory and Jury Scoring Summary
Sensorial Information
About the Farm
Paraíso 92 is a family farm that has a privileged location in the Cauca region, where its proximity to Ecuador allows it to have very good solar radiation, together with a micro-climate influenced by the nearby winds from the Pacific Ocean, all of which creates ideal conditions for the cultivation of special varieties. The farm has plantations of Geisha, Pink Borbone, Sidra, Caturra, Tabi, Colombia, Java and Red Borbone. Wilton Benitez, owner of the farm, is not only a world-class coffee grower, he is also a chemical engineer who has been able to apply his knowledge in the implementation of innovative processes such as thermal shock and the development of double fermentations.
