• colombia "la macarena"
  • colombia "la macarena"

colombia "la macarena"

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flavor profile:

ripe strawberries & peach candy. dark chocolate.
with a mellow acidity and a smooth body. well balanced, with a sweet finish.

roast profile:
light  (suitable for filter & manual brewing)

origin: colombia

region: piendamo, cauca

altitude: 1950m

farmer: wilton benitez

varietal: caturra

process: washed double anaerobic


wilton benitez, granja paraiso 92, la macarenawilton benitez, kam

delight your taste buds with the exotic colombian finca "la macarena" from granja paraíso-92! 

 

wilton's coffees are famous for his highly innovative cultivation systems, this unique coffee boasts one of the finest caturra varieties we've tried to date. 

 

26+ years being a coffee grower. 16+ years of experience with specialty coffee. roaster. q-grader processor. non-certified tester but with a lifetime of experience in the tasting process. paraíso 92 is a family farm that uses highly innovative farming systems such as terraces, drip irrigation, shading and laboratory nutrition count aimed to produce a unique coffee. paraiso 92 has a processing plant, microbiology lab and quality lab. they are able to produce coffees through different processes such as washed, natural, honey and anaerobic coffees (single and double fermentation).

 

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 coffee to stand out from the rest and offer a value added like no other. all this allows the producer to have distinct, unique and standardized profiles and notes.

 

drying machines at the farm don’t use fossil fuels and only need moderate electric energy for their operation avoiding greenhouse gas emissions.

 

the processes applied to all the coffees start with a careful and strict selection, sterilization and coffee cherry profiling. subsequently, the first controlled anaerobic fermentation phase initiates, by adding a specific microorganism for each process. Later on, the coffee is pulped and then subject to a second fermentation phase. when the second fermentation phase is done, a thermal shock process is carried out through hot and cold-water shots in an effort to improve and boost the organoleptic characteristics of the coffee.

 

enjoy a rich, velvety flavor that's truly one of a kind! 

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