Variety: Striped Bourbon
Process: 2x Koji Inoculation Anaerobic Washed
Producer: Wilton Benitez
Farm: Granja Paraiso 92
Altitude: 1900 masl
Notes: Lychee, Rose Water, Watermelon
This coffee was experimented with a Koji fungus (Aspergillus oryzae), used traditionally in Japanese Sake brewing, which breaks down more complex sugars into fermentable sugars, creating amino acids, glutamates, esters and aldehydes, enhancing weight, mouthfeel, fruity aromas, and sweetness. This coffee is super juicy and sweet, resembling a lychee slush on a summer day!
Wilton Benitez is a Colombian coffee producer highly specialized and with vast experience in production and processing of exotic coffees. El 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. The farm also houses a processing plant, microbiology lab and quality lab, for careful management of conditions to guide decisions throughout the processing stages, resulting in great qualtiy control in their production.
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