Colombia - Granja Paraiso 92 P-18 | Sidra Anaerobic Washed - 100g - Archived

Origin

• 🇨🇴 Colombia

Tasting notes

Character

• Experimental
  50
• Funky
  40
• Bright
  30
• Clean
  20

This coffee undergoes a highly controlled fermentation process that begins with a manual harvest and hand-sorting of cherries by density and size. After sterilization with ozonated water and ultraviolet light, the cherries are immersed in water at 70°C for 30 seconds. The fruits are then pulped, and fermentation occurs in an anaerobicAnaerobic fermentationCherries or depulped seeds ferment in sealed, oxygen-free tanks. Produces intense, unusual flavors — cinnamon, bubblegum, boozy fruit — that divide opinion. bioreactor. The process includes multiple sterilization steps, the addition of Saccharomyces pastorianus yeast, and close monitoring of pH and Brix levels to ensure ideal fermentation conditions. If necessary, adjustments are made to the pH by adding citric acid or bicarbonate and the brix degrees are adjusted with honeyHoney processThe skin is removed but some sticky fruit mucilage is left on during drying. Lands between washed and natural: more sweetness and body than washed, cleaner than natural. produced from concentrated mucilage from previous batches. Fermentation continues for 96 hours, after which the coffee undergoes drying at 38°C using controlled mechanical equipment for 46 hours. Finally, the coffee is left to mature for 15 days in airtight bags before being analyzed. The result is a refined and unique cup profile. Sidra Origins The origins of Sidra are mysterious. Once thought to be a cross between Red BourbonBourbonOne of the two foundational arabica varieties (with Typica), named after Île Bourbon (Réunion). Sweet, balanced, caramel-leaning; parent of countless modern cultivars. and TypicaTypicaThe oldest cultivated arabica lineage, ancestor of most Latin American coffee. Low yield, clean and sweet cup; the baseline other varieties are measured against., genetic testing of some Sidra plants revealed similarities to Ethiopian HeirloomHeirloom (Ethiopia)A catch-all label for Ethiopia's thousands of indigenous, largely uncatalogued coffee varieties — used when a lot's exact genetics are unknown. Varieties - which makes sense given their common floral forward profiles. Granja Paraiso '92 has processed this coffee with their double-anaerobic thermal shockThermal shockAn experimental process that hits fermented cherry with rapid hot-then-cold water changes to lock aromatics into the seed. Associated with ultra-expressive competition lots. method, in which the coffee fruit, after having been first sanitized with ozone, undergoes two stages of fermentation. First, the whole cherries are submerged under water for 48 hours, then the beans are pulped and fermented with a strain of Lactobacillus for 24 hours. After fermentation, the beans are given a “thermal shock” using hot and cold rinses to help the beans absorb the fermentation metabolites and halt any further fermentation. Afterward, the washedWashed processThe fruit is removed from the seed before drying, usually with fermentation and a water rinse. Tends to give clean, transparent cups where origin character shows clearly. parchment coffee is rapidly dried with an in-house designed Eco-Enigma dehumidifying dryer to avoid over-oxidation or continued fermentation. More about Wilton Benitez Wilton Benitez has be