This coffee is from Colombia, produced at Granja Paraiso 92 farm by Wilton Benitez. The variety is Sidra, which genetic testing has revealed similarities to Ethiopian Heirloom varieties. Processing uses a double-anaerobic thermal shock method: whole cherries are sanitized with ozone, then submerged under water for 48 hours, followed by pulping and 24-hour fermentation with Lactobacillus. After fermentation, beans receive thermal shock using hot and cold rinses, then are rapidly dried with an Eco-Enigma dehumidifying dryer. The coffee has notes of rose, mandarin, grapefruit, nectarine, and sweet cream.
