Filter Roast
Competition Coffee of Nicola, the runner up at the Swiss Brewers Cup 2024. We tried thsi coffee at the World of Coffee in Athens last summer. We are lucky to have only one batch of this very special coffee for you!
DEGUSTATIONSNOTIZ Rhubarb | Pineapple | Black tea | Ginger
VARIETÄT Pink Bourbon
PRODUZENT Granja Paraiso 92
LAND Colombia
FERMENTATION Double Anaerobic
INHALT 100 gr
Funky coffee with aromas of lime, straberry, pineapple, ginger, jazmine, maraschino cherry and black tea. A cup profile that brings you away to exotic lands, followed by a persistent aftertaste.
Perhaps it's important to mention that certain flavour compounds found in the coffee have not been added, rather they are intentionally formed during the fermentation process.
AWARDS
2022 United Kingdom Barista Champion2024 Swiss Brewers Cup Second Place
FERMENTATION
Double Anaerobic Special designed by Granja Paraiso 92.
The processes applied to all the coffees start with a careful and strict selection, sterilization and coffee cherry profiling. Subsequently, the first controlled anaerobic fermentation phase initiates, by adding a specific microorganism for each process. Later on, the coffee is pulped and then subject to a second fermentation phase. When the second fermentation phase is done, a thermal shock process is carried out through hot and cold-water shots in an effort to improve and boost the organoleptic characteristics of the coffee.
Summarizing this legendary fermentation is just a few words, this could be called Anaerobic lactic fermentation with a thermal shock washing (cold and warm water).
The farm has a temperate humid microclimate that is affected much by the winds from the pacific in the east that create regular temperature differences. Due to the high elevation (between 1700 and 1900 m.a.s.l.) the beans ripen slowly having more time to generate sugars as input for fermentation. Although Wilton is open and happy to share his techniques, you won't do anything with those, as the many crafted and refined details are developed on the basis of his local environment for processing.
