Varietal: Gesha

Region: Cauca, Colombia

Altitude: 1680-1800m

Harvest: Nov 2022

The Cappuccino Kid says...

"If Gesha is considered the pinnacle of coffee then what is geisha that has been cultured with Koji (japans natural mold) on the coffee cherry? SUPERNATURAL? CELESTIAL? METAPHYSICAL? Aroma, sweetness, acidity and structure all taken up to 11. This is the Spinal Tap of coffee processing."

About Koji Mushroom Anaerobic Fermentation

Selectively harvested ripe cherries are first sterilized with ozonated water and ultraviolet light. The coffee is then depulped and an anaerobic oxygen FREE fermentation with Koji mushroom takes place in bioreactors for 36 hours. At the end of the fermentation, the coffee is depupled and the seeds (beans) 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 Granja Paraiso and Wilton Benitez

Granja El Paraíso-92 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 it all is chief mad coffee scientist/producer Wilton Benitez who’s Finca Paraiso-92 also has its own microbiology laboratory, quality laboratory and processing plant. Granja El Paraiso is quite simply producing world class coffee.

About Gesha

Gesha the varietal has been known as the SUPERSTAR of specialty coffee plants for over 15 years now. It needs little Introduction. So how do you take a coffee varietal that is already in a league of its own and take it to the next level? If your name is Wilton Benitez you introduce Koji mushroom mold and take your processing to a supernatural level. Koji has been used across Asia for centuries, it is known as Japan's national mold. It was brought to the coffee world's attention when a Finnish Barista won the 2021 brewers world championship with a Koji mold processed coffee. And now the world's most daring and innovative producers are employing this supernatural processing technique with impressive results. Koji spores are expensive and thus these kinds of coffees are very RARE.

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