Ume Sake
This coffee is one that wowed me during tasting which doesn’t happen often. Starts fruity when the coffee is hot, and then as it cools down the sake aroma and taste really comes to liffe.
Country // Colombia
Region // Cauca
Varietal // Sudan Rume
Elevation // 1950 masl
Process // Thermal Shock Washed
Size // 125 g
Paraíso 92 is a family farm that uses highly innovative farming systems such as terraces, drip irrigation, shading and laboratory nutrition count aimed to produce a unique coffee. Paraiso 92 has a processing plant, microbiology lab and quality lab.
The processes applied to all the coffees start with a careful and strict selection, sterilization and coffee cherry profiling. Subsequently, the first controlled anaerobic fermentation phase initiates, by adding a specific microorganism for each process. Later on, the coffee is pulped and then subject to a second fermentation phase. When the second fermentation phase is done, a thermal shock process is carried out through hot and cold-water shots in an effort to improve and boost the organoleptic characteristics of the coffee.
This coffee is one that wowed me during tasting which doesn’t happen often. Starts fruity when the coffee is hot, and then as it cools down the sake aroma and taste really comes to liffe.
Country // Colombia
Region // Cauca
Varietal // Sudan Rume
Elevation // 1950 masl
Process // Thermal Shock Washed
Size // 125 g
Paraíso 92 is a family farm that uses highly innovative farming systems such as terraces, drip irrigation, shading and laboratory nutrition count aimed to produce a unique coffee. Paraiso 92 has a processing plant, microbiology lab and quality lab.
The processes applied to all the coffees start with a careful and strict selection, sterilization and coffee cherry profiling. Subsequently, the first controlled anaerobic fermentation phase initiates, by adding a specific microorganism for each process. Later on, the coffee is pulped and then subject to a second fermentation phase. When the second fermentation phase is done, a thermal shock process is carried out through hot and cold-water shots in an effort to improve and boost the organoleptic characteristics of the coffee.
This coffee is one that wowed me during tasting which doesn’t happen often. Starts fruity when the coffee is hot, and then as it cools down the sake aroma and taste really comes to liffe.
Country // Colombia
Region // Cauca
Varietal // Sudan Rume
Elevation // 1950 masl
Process // Thermal Shock Washed
Size // 125 g
Paraíso 92 is a family farm that uses highly innovative farming systems such as terraces, drip irrigation, shading and laboratory nutrition count aimed to produce a unique coffee. Paraiso 92 has a processing plant, microbiology lab and quality lab.
The processes applied to all the coffees start with a careful and strict selection, sterilization and coffee cherry profiling. Subsequently, the first controlled anaerobic fermentation phase initiates, by adding a specific microorganism for each process. Later on, the coffee is pulped and then subject to a second fermentation phase. When the second fermentation phase is done, a thermal shock process is carried out through hot and cold-water shots in an effort to improve and boost the organoleptic characteristics of the coffee.
