More about Granja Paraiso92
This particular lot is a Sidra variety and goes through a complicated yet meticulous process. The cherries undergo a series of stringent selections based on density and size, followed by sterilisation using both ozonated water and ultraviolet light. A pivotal moment arrives as the cherries are immersed in 70-degree Celsius water for a precise 30 seconds. From there, pulping reveals the heart of the beans, setting the stage for anaerobic fermentation in a specialised bioreactor.
Continuous attention to detail includes sanitization with ozonated water and the introduction of Saccharomyces pastorianus yeast. Careful monitoring of pH (maintained at 6) and brix degrees (at a steadfast 18 brix) ensures the optimal environment for fermentation. Should adjustments be necessary, citric acid or bicarbonate are skillfully applied. The fruit then undergoes a 96-hour fermentation, resulting in brix degrees of 6 and a pH of 3.8. The journey culminates in a controlled 46-hour drying process at 38 degrees Celsius, followed by a 15-day maturation period in airtight bags before the coffee undergoes final analysis.