A crackin coffee which we have been thoroughly enjoying. It is almost like a toned down version of the Pink Bourbon P09, but still hits with the vibrant colours of violets, blue tarts, and lingering sweetness.

We taste a bountiful bouquet of fruits reminding us of Lavender, Blue Raspberry, Passion Fruit, and Citrus Candy!

The first stage of processing this particular coffee is fermenting the cherry for 52 hours, then depulped and anaerobically fermented (removed oxygen) for an additional 44 hours. The coffee is then washed and dried in two stages at two different temperatures.

Wilton Benitez has been growing coffee for 26+years, 16+ years of experience with specialty coffee, a roaster and a Q-grader processor. Granja Paraíso 92 is a family farm that uses highly innovative farming systems and the use of bioreactors and specific microorganisms for controlled fermentation coupled with a constant control and monitoring of factors such as temperature, pH, brix degrees and electric conductivity make Granja Paraiso 92's coffee to stand out from the rest and offer a value added like no other. All this allow the producer to have distinct, unique and standardized profiles and notes.

We suggest letting the coffee rest for 2-3wks.

Transparency:

We paid Macarena: $26.50/kg cad

Roasted Cost: $30.50/kg cad