Colombia, Finca El Paraíso 92 (Sidra)

A complex cup with notes of Turkish delight balanced against a fruity and sweet finish. Finca Granja Paraíso 92, a small farm in Colombia, is known for their progressive approach to processing. Wilton Benitez is the mastermind behind this coffee.

After harvesting the coffee, cherries were sterilised with ozonated water and ultraviolet light. The next stage in the process was a 96 hour fermentation in an anaerobic bioreactor with added yeast. The fermentation continued until the pH drops to 3.8 and brix of 6. Fermentation was followed by a 46 hour drying period and maturing in airtight bags for 15 days. The final process is a yeast based, double anaerobic, thermo-shock, washed. Wilton’s scientific approach results in a truly unique Sidra coffee.