Pablo & Rusty's Expedition Program: Granja Paraiso92 | Thermo Shock

Wilton Benitez is a wizard, a master of his coffee-growing and processing craft. We're so excited to bring this unique coffee to our Expedition Program.
In this video, Phil (Head of Coffee) explains why this Coffee belongs on our Expedition program. He covers the meticulous detail and efforts that goes into developing one of the most complex coffees we've ever tasted.
Expect notes of Rose Water, Elderflower, Red Currant, Orange, Hibiscus, and lavender. Yep, a lot is going on with this exceptional coffee. For more information or to purchase and bag, head to:
pabloandrustys...
Lot name: Granja Paraiso92 - Sidra - Thermo Shock washed
Country of origin: Colombia
Producer: Wilton Benitez
Region: Cauca
Zone: Piendamo Cauca
Variety: Sidra
Altitude: 1900 masl
Average temperature: 15C to 22C
Processing & fermentation - Washed [Thermo Shock] - The coffee cherries are sanitised and then submersed in 70 C water for 30 seconds. They are then de-pulped and placed in a bioreactor. Yeast is added, and Brix (18) and pH (6) are controlled for 6 hours. Then it's left to ferment for another 96 hours and was stopped at Brix 6 and pH 3.8.
Brew Guide - V60 - 15g//90C//240g//2:30 (With a 60 second bloom) (We only use filtered water)