Granja Paraiso 92 Ombligon

Granja El Paraíso-92 is a family farm that produces different varieties such as Java, Bourbon Pink, Geisha, Pacamara, Caturra, Tabi, Castillo, Supremo and Colombia using highly innovative cultivation systems such as terraces, drip irrigation, shady and nutrition calculations in laboratory all aimed at producing a unique coffee that can be verified through the multiple awards obtained. Finca Paraiso-92 also has its own microbiology laboratory, quality laboratory and processing plant. The process start with pulping the fruits, the coffee undergoes anaerobic fermentation in a bioreactor, where a specialized yeast, Saccharomyces cerevisiae var. diastaticus, is introduced. This yeast imparts fruity aromas with spicy, citrus-forward notes. Throughout the process, pH and Brix levels are carefully monitored(targeting pH 5.5 and 18° Brix) to maintain optimal fermentation conditions, which last 52 hours. The coffee is then washed with water heated to 75°C and moved into the drying phase, where it is dried at 38°C over 46 hours in controlled mechanical equipment, ensuring consistency and preserving the complex flavors developed during fermentation.