Granja Paraíso - Tabi VIP

 Origin : Colombia
 Region : Piendamó, Cauca
 Farm : El Paraíso 92
 Producer : Wilton Benitez
 Varietal : Tabi
 Process : Washed
 Altitude : 1900 masl
 Fermentation method : Anaerobic 144 hours

Tasting notes : Blueberry, Mint, Cardamom

The coffee beans are fermented for 144 hours carried out in two anaerobic phases:  a 96 hours fermentation inside the coffee cherry followed by 48 hours fermentation once the beans are depulped and washed.

Wilton Benitez. 26+ years being a coffee grower. 16+ years of experience with specialty coffee. Roaster. Q-grader processor. Non-certified tester but with a lifetime of experience in the tasting process.

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. They are able to produce coffees through different processes such as washed, Natural, Honey and anaerobic coffees (single and twice fermentation).

Located in a strategic spot close to the equator where historically the best coffees of the world have been found. There is an important characteristic with the coffees harvested near the equator and it is the fact that these coffees are exposed to more sunlight allowing them to grow in greater heights above sea level, resulting in higher quality coffees