stoa coffee

Colorfull - STRAWBERRY COULIS - ESPRESSO - (COLOMBIA, Washed Thermal Shock, Cauca)

$25.00 CAD

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Weight 250g

Quantity

Tasting Notes: Strawberry Jam + Chocolate Raspberry + Rose Petals

Variety: Red Bourbon P-01
Region, Country: PINEDAMO, CAUCA, Colombia
Process: Washed Thermal Shock
Altitude: 1900 MASL
Farm & Producer: Wilton Benitez - El Paraiso 92
Roast Level: Medium
Taste: Red + Purple + Blue

This single-origin espresso is a washed red bourbon from Finca El Paraiso 92, produced by Wilton Benitez.

Sweet, syrupy, and floral, this fruit-forward coffee is a fun modern espresso. Either on it's own, or in milk you can expect notes of strawberries, rose petals, and just the right amount of chocolate and roast.

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 twice 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 El Paraiso 92 ́s coffee to stand out from the rest and offer a value added like no other. All this allow 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.

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