Granja El Paraiso 92 Double Anaerobic Washed Orange Bourbon

About This Coffee

The coffee was first carefully screened by its density and size. The qualifying coffee underwent sterilization under UV, then cleaned and washed. The first fermentation phase was for 52 hours in bioreactors, adding a specific strain of yeast (Saccharomyces pastorianus) to bring out the fruity notes. The cherries were then de-pulped and put under a second fermentation for 42 hours. The coffee then underwent a thermal shock process where the coffees were immersed in 40C water, then removed and placed into 12C water. This drop in temperature helped minimize oxidation by 'shocking' the bean and closing the pores of the parchment. The cherries were dried in a mechanical dryer until ideal moisture content was achieved.