Colombia, Finca El Paraíso 92
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About the Bean
More refreshing than sorbet on a summer’s day! This masterpiece from one of Colombia’s most renowned producers is an Orange Bourbon that’s been washed, thermoshocked, and undergone a light roast for your sipping pleasure. Thanks to a background in chemical engineering, producer-come-innovator Wilton Benitez has perfected the thermoshock process, with assistance from the microbiology lab, processing plant, and quality control room on Granja Paraíso 92. The result is a super sweet cup with perfectly complimented acidity and balanced flavours.
Region
Piendamó , Cauca
Variety
Orange Bourbon
Process
Washed (Thermo Shock)
Altitude
1,700 – 2,100 MASL
Producer
WILTON BENITEZ
Roast
Light
Medium
Dark
Sweetness
Low
Medium
High
Acidity
Low
Medium
High
Tasting Notes
How to brew
Espresso
Brew Ratio
1:3
Temperature
94°C
Extraction
54-66g
Contact Time
28-32 seconds
Dose
18-22g
Filter
Water
220g
Dose
13g
Bloom
30g (40 seconds)
Pour Time
1:20
Brew Ratio
1:17
Draw Time
2:20
Temperature
95-97°C
Pours
2 (including bloom): 30g, 190g
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