About the farm

Granja Paraíso 92 is a family farm that produces different varieties such as Java, Pink Bourbon, Geisha, Pacamara, Caturra, Tabi, Castillo, Supremo and Colombi. They use highly innovative cultivation systems such as terraces, drip irrigation, shady and nutrition calculations in laboratory all aimed at producing a unique coffee – varified through multiple awards.

Granja El Paraíso 92 also has its own microbiology laboratory, quality laboratory and processing plant. The processes applied to the different coffees start from a strict selection, sterilization and characterization of the cherry.

About the process

Our Special Release of this Pink Bourbon variety undergoes an experimental process by the thermal shock method, in which the coffee fruit – after having been first sanitized with ozone – undergoes two stages of fermentation.

First, the whole cherries are submerged under water for 48 hours in the first phase of controlled anaerobic fermentation. Then the beans are pulped and subjected to a second fermentation phase with a strain of Lactobacillus for 24 hours. After fermentation, the beans are given a «thermal shock» using hot and cold rinses to help the beans absorb the fermentation metabolites and «seal» the bean, meaning to halt any further fermentation. During this, polysaccharides are transformed into monosaccharides for a rich, natural sweetness.

Afterwards, the washed parchment coffee is rapidly dried with an in-house designed Eco-Enigma dehumidifying dryer to avoid over-oxidation or continued fermentation.

About the variety

This type of coffee is named Pink Bourbon due to the unique feature of having pink berries instead of the typical red ones. The farmers in the area of Huila, Colombia, create this variety by crossbreeding the yellow and red Bourbon varieties. In addition to its distinctive appearance, Pink Bourbon is more resistant to leaf rust compared to the yellow and red species.