Colombia Granja Paraíso 92 - Koji Striped Bourbon (100g Tin)
Notes of tropical fruits, stewed berries, tamarind.
This beautiful, and extremely limited lot was fermented using Koji yeast within Wilton's custom built bio-reactors meant to specifically control fermentation levels and target specific complex sugars within the coffee's development. We have never been able to purchase a red striped bourbon, or a coffee processed like this. Put simply, you cannot miss this coffee. It's phenomenal.
Wilton, who is part mad scientist, part engineer, & part coffee farmer, has been producing coffee for 26 years, 16 years of which he has exclusively been focused on specialty coffee. With the help of his brother, he designs and builds all of the industry leading equipment that he uses to process coffee on his farm. He uses bio-reactors, that he builtfor controlled fermentation, as well as being able to maintain constant control of factors like temperature, pH, and brix. This is no small endeavour and requires a huge amount of dedication to the process. Once the washed parchment has been processed, he transfers the coffee to eco-dryers, again which he built, that run on meagre amounts of electricity, and allow to completely recycle the water that has been removed from the processed coffee.
Andrew had the opportunity to visit Wilton in October of 2023, after meeting him in El Salvador in March of that year and had a phenomenal 3 days at his farm with him & his team. The farm is a beautiful eco-system filled with local species of birds, animals, plants, all the which is surrounded by extremely healthy vegetation amongst one hundred hectares of specialty coffee.
Varietals: Red Striped Bourbon Region: Piendamó, Cauca, Colombia Altitude: 1900 MASL Processing: Washed with Thermal Shock Fermentation: Double anaerobic fermentation. Koji process for 1440 hours