Colombia Peach

• Country: Colombia
• Region:  Cauca
• Variety: Caturra
• Processing:  Culturing
• Altitude: 1930 MASL

Roaster's story:

Wilton has been experimenting with coffee processing since 2008, but didn't see the results until 2016. This certainly speaks to the effort, time and R&D investment Wilton has put into developing their processes.

The processes applied to Granja Paraíso 92 coffees begin with a careful and strict selection and sterilization of those cherries that are at the optimum point of ripeness. The state of the coffee mass is checked until it reaches a pH of 4. The first phase of controlled fermentation begins under anaerobic conditions (without the presence of oxygen). After this initial fermentation, the skin is removed from the cherries and they are fermented again, again under anaerobic conditions using yeast. Next, a process known as thermal shock is carried out, which consists of soaking the grains with first hot water and then cold water with the help of a bioreactor.

Finally, the coffee is dried in a controlled manner (using equipment instead of sun-drying, so more control is achieved over temperature and speed of drying to ensure greater consistency).