Colombia Granja Paraiso 92 Orange Gesha Thermal Shock Double Anaerobic Washed Coffee | 100g

2023 was a year of major breakthroughs in coffee processing quality worldwide (after 2022 passed with too many terrible products).

A coffee from the Paraiso-92 farm in Cauca province in southwestern Colombia, using a double fermentation method plus thermal shock process, helped us realize this positive change.

How fortunate!

FINCA EL PARAISO – 92 FARM

Finca El Paraiso-92 is a family farm in Colombia producing different coffee varieties including Java, Bourbon Pink, Geisha, Pacamara, Caturra, Tabi, Castillo, Supremo, and Colombia.

Despite being family-scale, Paraiso has its own laboratory—where they research and calculate everything about coffee: nutrition, microbiology, shade ratios, drip irrigation systems… Paraiso also owns its own processing facility, where they practice and experiment with the latest processing methods based on laboratory research.

Paraiso-92’s goal is to create unique coffees that are verified and recognized through numerous awards. Therefore, they’ve developed many protocols for different coffee types. Then they select specific microorganisms for each sample to conduct fermentation.

Paraiso applies multiple processing methods: Fully washed, Natural, Honey, and Anaerobic (single and double). Among these, Thermal Shock & Double Anaerobic processing is applied to the Orange Gesha coffee you’re viewing.

CHARACTERISTICS OF THERMAL SHOCK & DOUBLE ANAEROBIC WASHED PROCESSING METHOD

This is a controlled anaerobic fermentation method using microorganisms:

• Stage 1: Coffee cherries are selected for ripeness, washed clean, and sterilized with ozone and UV light to remove microorganisms remaining from cultivation and harvesting.
• Stage 2: Coffee is placed in a bioreactor to begin fermentation in an anaerobic environment at 15°C, with specific amounts of microorganisms added at intervals during fermentation depending on actual parameters (temperature, pH, Brix…) to achieve desired results. This process lasts about 50 hours.
• Stage 3: Remove the coffee cherry skin and conduct a second fermentation lasting about 42 hours.
• Stage 4: Thermal shock by spraying hot water at ~40°C for 30 seconds and cold water at ~12°C for rapid cooling. This eliminates all remaining microorganisms in the coffee to increase bean stability during drying and storage.
• Stage 5: Dry coffee on raised beds with temperature control at 35°C for 48 hours to reach desired moisture content.

BENEFITS OF THERMAL SHOCK TECHNIQUE IN COFFEE

Thermal shock is commonly applied in agriculture and has recently been applied to coffee. It’s not a processing method! The purpose of this process is:

• To destroy unwanted enzymes and prevent decomposition processes occurring in coffee cells. The main goal is to preserve color, texture, and flavor for a very long time. Coffee beans will have a longer shelf life with more stable flavor.
• Thanks to extended storage capability, the stress of storing and managing coffee beans is reduced. At this point, sellers have the right to sell when prices are favorable without being dependent on the market. Meanwhile, roasters can also store beans for longer periods, gaining advantages in managing supply and demand to market.

ABOUT THE ORANGE GESHA VARIETY

Many people may not know that Gesha has many different varieties: Gori Gesha, 1931 Gesha, Illubabor forest… which are very famous from Gesha Village in Bench Maji.

This Orange Gesha may originate from Costa Rica. It’s a hybrid between Gori Gesha and Bourbon Orange, creating a Gesha that has a beautiful orange color when ripe.

The main flavors of Orange Gesha are grapefruit and sweet orange, but when applying the Thermal Shock and Double Anaerobic Washed method, what will its flavor be like?

FLAVOR PROFILE OF COLOMBIA ORANGE GESHA THERMAL SHOCK & DOUBLE ANAEROBIC WASHED COFFEE

The first impression of the roasted coffee aroma is that it smells like fresh fruit (characteristic of a fully washed process). Actually drinking it might shock you:

Peach and strawberry flavors immediately flood the palate, with a lingering sweet finish. Absolutely no negative fermented feeling like Anaerobic samples from before 2022.

Cupping note: Peach, Strawberry, White flower, Sweet, Smooth

CHARACTERISTICS OF ICUP’S ROASTED COFFEE

• Roast level: Light
• Best suited for Pour over, Cold brew
• Start using after approximately: 10-15 days from roast date
• Best enjoyed within: 3 months unopened and 1 month after first opening. If not using immediately, can store in freezer (Frozen coffee can last up to 1 year while staying fresh—When removing, you can grind immediately without waiting to thaw)
• Recommend opening the coffee bag one day before use to release gases and pressure from the package, then resealing so the coffee aroma is more fragrant and the flavor more rounded
• Storage: ZIP bag WITHOUT one-way valve
• Whole bean coffee. If grinding is needed, please inform iCup about your brewing equipment so we can select the appropriate grind size. We encourage customers to own a coffee grinder to grind fresh for each use
• Package weight: 100g
• Roasted by: iCup Roaster

INFORMATION ABOUT COLOMBIA GRANJA PARAISO 92 THERMAL SHOCK DOUBLE ANAEROBIC WASHED COFFEE

• Region: Cauca, Colombia
• Variety: Orange Gesha (Gesha crossed with Bourbon Orange)
• Processing method: Double Anaerobic Washed & Thermal Shock
• Altitude: 1950 masl

SEE MORE COFFEE FROM ICUP

iCup is honored to bring customers the finest coffee beans in the world!