This coffee is SUPER WEIRD in all of the best ways. After visiting Granja Paraiso in the summer of 2024, we had to have this one. It's like a cross between the OG I Left my Wallet in El Paraiso, and an ultra juicy IPA beer. Processing begins with UV light sterilization, followed by pre-fermentation "thermal-shock" treatment. The coffee is pulped and placed into an anaerobic bioreactor with ozonated water, and Saccaromyces pastoranius yeast and is then fermented for a total of 96 hours before drying in mechanical dryers at a constant 38°C. Its aromatic, grapey, silky and creamy. We taste over-ripe black grape, vanilla, grapefruit pith and hibiscus.
Producer: Wilton Benitez
Farm: Paraiso 92
Origin: Piendamo, Cuaca, Colombia
Variety: Yellow Bourbon
Process: Double Anaerobic, Thermal-Shock Washed
Altitude: 1900 MASL
PRICING TRANSPARENCY:
MACARENA's FOB: $8.00 USD/lb
WE PAID MACARENA: $13.95 USD/lb
OUR ROASTED COST: $18.40 USD/lb
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