Varietal: Pink Bourbon
Region: Cauca, Colombia
Harvest: Nov 2022
The Cappuccino Kid says...
"If ever there was a coffee not to miss this is definitely one of them. Mad coffee scientist Wilton hits a home run with this incredibly daring yeast inoculated thermal shocked pink bourbon. The results are mind bendingly TROPICAL. For my second cup I pulled out my crazy pink speedos."
Selectively harvested ripe cherries are first sterilized with ozonated water and ultraviolet light. The coffee is then depulped and an anaerobic oxygen FREE yeast fermentation takes place in bioreactors for 36 hours. At the end of the fermentation, the coffee seeds are subjected to a thermal shock (first a high temperature to swell the beans and allow the unique flavors and aromas from the initial anaerobic yeast fermentation to penetrate the seeds, then a cold temperature to constrict the beans and lock in those unique flavors and aromas.) After this the coffee seeds are gently rinsed/ washed. The coffee then undergoes controlled drying until the beans reach 10.5% internal humidity.
About Grandja Paraiso and Wilton Benitez
Granja El Paraiso is a family farm located in Piendamo in the Cauca region of Colombia. An incredible modern farm that produces a plethora of different specialty coffee varieties such as Java, Pink Bourbon, Geisha and Pacamara. Employing highly innovative cultivation systems such as terraces and drip irrigation in order to prevent erosion and guarantee correct soil nutrition, the unique coffees that they produce can be verified through the multiple awards obtained. In charge of one of it all is chief mad coffee scientist/producer Wilton Benitez. Finca Paraiso-92 has its own microbiology laboratory, quality laboratory and processing plant all of which allow it to produce world class coffee.
About Pink Bourbon
A varietal known for its elegance, balance and sweet floral notes Pink Bourbon is a rare and coveted find. A Hybrid of Red and Yellow Bourbon, this varietal stands out in every way. From its striking pink coloration of its ripe cherries to the sweet complex flavor profile of its beans. Pink Bourbon is challenging to cultivate. In addition to its need for meticulous plant maintenance, farmers must isolate their crops to encourage cross pollination and the ongoing production of pink fruits. Harvesting also requires extra diligence; coffee pickers must understand subtle color nuances that separate under ripe cherries from mature ones. Given all the variables that need to align, this lot seems almost miraculous.