top of page
COLOMBIA Granja Paraíso 92 Geisha ~ 72hrs Peel Fermentation Washed

COLOMBIA Granja Paraíso 92 Geisha ~ 72hrs Peel Fermentation Washed

HK$178.00Price
This COLOMBIA Granja Paraíso 92 Geisha is a unique coffee experience! It is a 72-hours peel fermentation washed Geisha variety coffee, sourced from the El Paraíso farm in Colombia region. This special coffee offers an elegance delightful aroma with notes of rose, jasmine, sweet aroma and a complex flavor of floral, citrus, lemonade and osmanthus notes. Enjoy the bright acidity and delicate body of this unique Geisha coffee.
 
Origin: Colombia
Region: Cauca
Farm: Finca El Paraíso
Growing Altitude: 1,900-1,950 masl
Variety: Geisha
Processing: 72hrs Peel Fermentation Washed
Roasting Level: Light
Weight : 80g
Suggest Brewing Method: Hand drip, filter
*Whole Bean
 
Serve suggestion: Freshly roasted coffee take 2-3 weeks resting after roasting.

  • Finca El Paraíso

    Granja El Paraíso-92 is a family farm that produces different varieties such as Java, Bourbon Pink, Geisha, Pacamara, Caturra, Tabi, Castillo, Supremo and Colombia using highly innovative cultivation systems such as terraces, drip irrigation, shady and nutrition calculations in laboratory all aimed at producing a unique coffee that can be verified through the multiple awards obtained. Finca Paraiso-92 also has its own microbiology laboratory, quality laboratory and processing plant.The processes applied to the different coffees start from a strict selection, sterilization and characterization of the cherry to later start with the first phase of controlled anaerobic fermentation, adding a specific microorganism for each process, then the coffee is pulped and subjected to a second fermentation phase, when the second phase ends, a bean sealing process is carried out through impacts of hot and cold water to improve the organoleptic conditions of the coffee.

  • 72 hours Peel Fermentation Washed

    This fermentation is divided into three stages. The first stage is to remove the peel for 24 hours of dry fermentation, then put it in another fermentation tank for 48 hours of wet fermentation, and finally put it on a raised bed to dry. The purpose of this fermentation is to let sparkling acidity, clarity of cup and brighter fruity notes.

bottom of page