Colombia El Paraiso 92 Caturra Anaerobic Thermal Shock

$21.75

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Size — 250g

250g

Sold out

$21.75

Sold out

Free shipping in Canada on coffee orders over $60 CAD.

Coffee is roasted to order, shipped within 1-2 business days.

About this Coffee

Fun fact! This was the first green I ever roasted, and I loved how the profile was so much that I ended up drinking it all before Noct even launched. Thankfully another shipment arrived in and I was able to secure myself some so that I could bring it to yall!

This coffee really shines as a complex sweet, berry-chocolate bar coffee. I had someone describe it as chocolate covered fruit candies, and I really thought that was a great way to describe it!

I find myself leaning towards this coffee as my daily no matter the mood im in these days.

El Paraiso 92 Anaerobic Thermal Shock

Coffee Terroir

Origin: Colombia
Region: Cauca
Farm: Granja El Paraiso 92
Producer: Wilton Benitez
Varietal: Caturra
Process: Anaerobic Washed + Thermal Shock
Altitude: 2100M

Tasting Notes:
Lychee, Berries, Chocolate, Violets

Recommended Brew Method:

Filter

Noct Hario Switch Recipe:

Ratio 17:1
Coffee to Water: 15g to 255g
Water Temp: 93°C

Brew Guide(Rough guidelines):
Please use this recipe that we have developed as a guideline to enjoy our coffee. It serves as a starting point for you to adjust and tinker with for your taste.

0:00-0:45: Closed Switch 50g Bloom, gently swirl to level coffee
0:45-1:15~: Open Switch add 50g Water
1:15-1:45~: Open Switch add 50g Water
1:45-2:15~2:30: Open Switch add 50g Water, final drawdown
Remove switch, add final 55g of water to reach desired brew volume.

Recommended Minimum Rest:

9-14 Days

Coffee Story

About the Producer

Granja El Paraiso-92, located in Colombia's Cauca region, is led by owner Wilton Benitez. This innovative coffee company is known for cultivating distinctive coffee varieties and revolutionizing processing techniques in the area.

Wilton's coffee journey began on his family farm, where his background in coffee production inspired a fascination with fermentation technology. Drawn to the practices used in other industries like wine, beer, and cheese, he developed innovative protocols that unlocked new and distinctive flavor profiles.

Processing

Anaerobic 40h (6 hours after the start of fermentation, the pH of the mucilage is checked, if the data is not correct, it is adjusted by adding citric acid or bicarbonate, and the Brix degrees are adjusted with honey produced from mucilage concentrated from previous lots)

Transparency

Importer: Torrefaction Quebec
We Paid (Green Cost): $21.87/kg