Granja Paraiso92 by Wilton Benitez Caturra Peach
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|Estimated arrival||12 Nov, 2023|
|Farming||Reduced PesticidesRenewable EnergyFamily farmVisitors welcomeDO Colombia|
|Bag Size||24 (One 24kg box with two vacuum bags of 12kg)|
- Get to know who, how and where the coffee that you will sell to your clients is produced. Each coffee goes through a unique process, many times engineered by the producer herself. Acquire the coffee in a direct and consistent manner and praise the value created at the farm.
- Buying without the unnecessary intermediaries allows the producer to obtain better prices. This helps generate better jobs and more prosperous rural communities.
- When you buy pre-harvest you allow the producer to produce on demand at an agreed price. This is the most powerful way to motivate investment in quality. In addition, you indirectly support producers to get financing at a lower cost.
- Support producers who strive for implementing environmentally friendly cultivation practices. It requires a lot of effort and higher costs to protect the environment and put in practice cleaner ways of farming. Support a more environmentally sustainable industry and communicate this to your customers.
- Specially crafted coffee is not easily available as the big chunk of volume is pulled by commercial coffee, which is often institutionally protected. Therefore, buying crafted coffee is a great option to reward those risk-taking, innovative and revolutionary producers that are committed to conscious and quality consumption.
Granja Paraiso 92 is a family farm with different varieties using highly innovative cultivation systems such as terraces, drip irrigation, shade and laboratory nutrition calculations. All of this is aimed at producing a unique coffee that can be proven through the multiple recognitions obtained.
Granja Paraiso 92 also has its own microbiology laboratory, quality laboratory and processing plant. The processes applied to the different coffees start with a strict selection, sterilisation and characterisation of the cherry and then begin with the first phase of controlled anaerobic fermentation, adding a specific microorganism for each process, after which the coffee is pulped and subjected to a second fermentation. At the end of the second phase, the bean is sealed by means of hot and cold water impacts to improve the organoleptic conditions of the coffee.
The Cauca region is the cradle of the Colombian massif, which is the source of most of Colombia's major rivers such as the Cauca and Magdalena. Cauca is closer to the equator, receives the most hours of sunshine throughout the year, has a stable climate throughout the year and the farms enjoy the protection of the high mountains from the winds and humidity that comes from the Pacific.
However, it is worth remembering that unlike other regions where the temperature does not drop too much at night, in the case of Cauca, there are often low temperatures that can be considered adverse for the coffee tree but at the same time slows down the ripening of the coffee cherry and therefore accumulates more sugars and compounds that enhance its acidity and sweet and fruity notes.
Similarly, the interaction of the sugar with the sulphur from the volcanic soils originating from the presence of the Puracé and Sotará volcanoes influences the caramel aroma that characterises the coffees of this region, which can generally be described as having a strong, caramel aroma, with notes of chocolate, caramel, apple and honey. Bright, high acidity in the cup, medium body with a balanced, smooth and clean overall impression.
In Cauca, it is very common to find micro-lots and nano-lots with very particular processing characteristics and cup profile. The mountainous and heterogeneous character of the area means that the coffee produced in different places and at different times of the year has different characteristics.
Caturra is a natural mutation that occurred in Minas de Gerais, of a single Bourbon gene that makes the plant grow smaller. It is characterised by a low growth habit, short distance between nodes, intense green leaves and lateral branches with abundant secondary ramifications; all this allows its establishment at high planting densities, thus achieving higher yields per unit area.
It is very popular and sought after precisely because of its productivity combined with excellent cup quality. The only disadvantage is that it is quite susceptible to the rust ('roya'), which is why growers must take special care in pest management.
It is especially interesting and with a lot of potential at higher altitudes. In the cup it is usually very sweet, balanced and intensely aromatic. Its profiles can vary fruity, floral or herbal.