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MOONWAKE

GRANJA PARAÍSO 92 - WILTON BENITEZ - CATURRA, THERMAL SHOCK - COLOMBIA

GRANJA PARAÍSO 92 - WILTON BENITEZ - CATURRA, THERMAL SHOCK - COLOMBIA

$31.00 USD
$31.00 USD
Sale Sold out
Size
LAST ONE!

MOONWAKE
SAN JOSE, UNITED STATES

GRANJA PARAÍSO 92 - CATURRA, ANAEROBIC THERMAL SHOCK

STARFRUIT
PINK STARBURST
POG JUICE

ORIGIN: CAUCA, COLOMBIA
FARM: GRANJA PARAÍSO 92
PRODUCER: WILTON BENITEZ
ALTITUDE: 1900 MASL
VARIETY: CATURRA
PROCESS: ANAEROBIC THERMAL SHOCK

ROAST DATE: JUNE 15, 2026

FROM THE ROASTER

ABOUT THIS COFFEE & PRODUCER

THIS COFFEE IS FROM THE CAUCA REGION OF COLOMBIA, PRODUCED BY OSCAR RIASCOS AND WILTON BENITEZ OF GRANJA PARAÍSO 92.  THIS LOT WAS GROWN ON LA MACARENA, ONE OF GRANJA PARAÍSO 92’S MEMBER FARMS.  OSCAR AND WILTON WORK TOGETHER AS PART OF GRANJA PARAÍSO 92 — ONE OF COLOMBIA’S LEADING COFFEE PRODUCERS IN INNOVATIVE PROCESSING TECHNIQUES.  WITH THEIR MICROBIOLOGY LAB, QUALITY LAB, AND PROCESSING PLANT, GRANJA PARAÍSO 92 IS ABLE TO IMPLEMENT CAREFULLY CONTROLLED PROCESSING TECHNIQUES THAT RESULT IN COFFEES THAT ARE DELICIOUS, VIBRANT, AND ONE-OF-A-KIND.

THIS CATURRA OFFERING FROM GRANJA PARAÍSO 92 EXPERIENCES A PARTICULARLY COMPLEX PROCESSING FROM START TO FINISH. AFTER HARVESTING, THE CHERRIES ARE STERILIZED USING OZONATED WATER AND ULTRAVIOLET LIGHTS. AFTER STERILIZATION, THE CHERRIES ARE ANAEROBICALLY FERMENTED WITH A CUSTOM YEAST CULTURE FOR 52 HOURS THEN THERMAL SHOCK WASHED. THE CHERRIES ARE THEN PULPED AND ANAEROBICALLY FERMENTED A SECOND TIME ALONG WITH THE PULPED MUCILAGE FOR 48 HOURS. THEY THEN UNDERGO A SECOND THERMAL SHOCK WASH. FINALLY, THE CHERRIES UNDERGO A THIRD FERMENTATION FOR 68 HOURS AND ARE THEN DRIED FOR 48 HOURS.


WHY WE SELECTED THIS COFFEE

WE REALLY VALUE OUR RELATIONSHIP WITH WILTON’S TEAM AT GRANJA PARAÍSO 92 AND CONSTANTLY WORK WITH THEM TO FIND MORE EXCITING PROCESS FORWARD COFFEE TO SHARE WITH OUR CUSTOMERS. THIS TIME WE’VE COME ACROSS A THERMAL SHOCK CATURRA VARIETAL  THAT HAS UNDERGONE A LONGER LIST OF FERMENTATIONS AND THERMAL SHOCKS THAN TYPICAL. TO OUR GENUINE  SURPRISE, THE COFFEE WAS NOT OVERLY FUNKY AT ALL AND CAME OUT SO CLEANLY TROPICAL AND FRUIT FORWARD THAT WE KNEW WE WANTED TO SHARE WITH EVERYONE. WE STILL GET DISTINCT CANDY QUALITIES SIMILAR TO OUR OTHER WILTON OFFERINGS BUT THIS ONE IS A BIT MORE OF A MIXED TROPICAL PARADISE THAT IS A FUN WAY TO SWITCH IT UP.IT’S A TESTAMENT TO THE GREAT FERMENTATION WORK THAT GRANJA PARAISO 92 IS DOING ON AN ONGOING BASIS TO INCREASE THE AUDIENCE FOR SPECIALTY COFFEE.

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