Specialty coffee Colombia Picaflor
CUP CHARACTERISTICS:
Aroma: tropical fruits, sweet, berries
Flavour: ginger, passion fruit, pineapple, honey, tangerine , cherry
Body: medium
Acidity: medium
Aftertaste: pineapple
SCA points: 87.90
Roasting level: light-medium
Recommended for: Espresso, Moka, Filter (V60/ Chemex)
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- Stock: In Stock
- Model: 7146
| Species: Arabica Altitude: 1950 masl Process: Washed Screen: 16+ Variety: Typica Production Area: Cauca Producer: Wilton Benitez Paradiso92 farm Martines Category: Specialty coffee | Profile 
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Region Colombia 
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Information: Granja El Paraiso-92 serves as the hub for producing more than 20 coffee varietals through cutting-edge cultivation methods. Finca Paraiso-92 boasts its microbiology laboratory, quality laboratory, and processing plant. The meticulous processes applied to the diverse coffees commence with a rigorous selection, sterilization, and characterization of the cherries, followed by one or two phases of controlled anaerobic fermentation (in cherry or pulped) designed specifically for each variety.
Granja Paraiso92 has been experimenting for several years in coffee natural fermentation and is the pioneer in Colombia when it comes to create scalable protocols and controlled equipment.
After gathering and analyzing data for years, they are now focused in the use of SPC (Yeast & Lab) Patent Starter cultures developed in partnership with certified Food laboratories exclusively for them. Several studies indicate not only the potential of fermentation to enhance the flavor of foods and beverages and improve certain characteristics, such as acidity and body, in coffee but also for the creation of artisanal beverages with a potential health-added value.
Fermentation is a NATURAL process well known and used by mankind for thousands of years for the fundamental purpose of making beverages as well as bread and by-products. **Fermentation has been used in coffee forever (although spontaneously with land and cherry endogenous microorganisms and homogenized methods such as Washed and natural), however nowadays, along with the development of the industry it is increasingly common to make decisions based on data and controlled protocols to obtain intentional results**