R Ki Coffee Lab - Colombia - Granja Paraiso 92 GOLD Bourbon Coffee Beans
Granja Paraiso 92 is not just a farm; it is a biotechnological frontier in specialty coffee, led by the visionary Wilton Benitez. This Gold Bourbon lot is a showcase of precision agriculture, utilizing a microbiology laboratory to execute a rigorous two-stage anaerobic fermentation. Following a strict sterilization of the cherries, Benitez employs a proprietary "thermal shock" method (alternating hot and cold water impacts) to effectively seal the bean's cellular structure and amplify its organoleptic complexity. This process results in a standardized yet extraordinary profile, offering an intense clarity of flavor and a heightened sugar content fostered by the 10° thermal amplitude of the Cauca region. For those who follow the technical insights of Hoffman or Hedrick, this is a quintessential example of how controlled fermentation can elevate a variety to its absolute peak.
We haven't tried this one yet! Check back to see what we think!
Colombia
200g (7.05 oz)
Double Anaerobic Fermentation with Thermal Shock
1950 MASL
Light-Medium
Filter, Pour over
Wilton Benitez (Granja Paraiso 92)
Gold Bourbon
We’re passionate about fresh, flavorful coffee and we know you are too. For the best taste, enjoy your coffee within approximately 30 days of the roast date.
Coffee naturally oxidizes slowly over time, but it can still be enjoyed beyond this window. Any beans older than five weeks from roast are clearly marked and automatically discounted, giving you a great value on quality coffee.
Original: $25.00
-70%$25.00
$7.50Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
Granja Paraiso 92 is not just a farm; it is a biotechnological frontier in specialty coffee, led by the visionary Wilton Benitez. This Gold Bourbon lot is a showcase of precision agriculture, utilizing a microbiology laboratory to execute a rigorous two-stage anaerobic fermentation. Following a strict sterilization of the cherries, Benitez employs a proprietary "thermal shock" method (alternating hot and cold water impacts) to effectively seal the bean's cellular structure and amplify its organoleptic complexity. This process results in a standardized yet extraordinary profile, offering an intense clarity of flavor and a heightened sugar content fostered by the 10° thermal amplitude of the Cauca region. For those who follow the technical insights of Hoffman or Hedrick, this is a quintessential example of how controlled fermentation can elevate a variety to its absolute peak.
We haven't tried this one yet! Check back to see what we think!
Colombia
200g (7.05 oz)
Double Anaerobic Fermentation with Thermal Shock
1950 MASL
Light-Medium
Filter, Pour over
Wilton Benitez (Granja Paraiso 92)
Gold Bourbon
We’re passionate about fresh, flavorful coffee and we know you are too. For the best taste, enjoy your coffee within approximately 30 days of the roast date.
Coffee naturally oxidizes slowly over time, but it can still be enjoyed beyond this window. Any beans older than five weeks from roast are clearly marked and automatically discounted, giving you a great value on quality coffee.
