{"product_id":"single-origin-filter-roast-100g-colombia-paraiso-92-wilton-benitez","title":"Single Origin - Filter Roast 100g Colombia Paraiso 92 Wilton Benitez","description":"\u003ch4 data-mce-fragment=\"1\"\u003e\n\u003cspan data-mce-fragment=\"1\" style=\"color: #ff8000;\"\u003e\u003ca data-mce-fragment=\"1\" style=\"color: #ff8000;\" href=\"https:\/\/www.fragmentcoffee.com.au\/pages\/international-delivery\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eLink to check out some additional countries we deliver out of AUS\u003c\/strong\u003e\u003c\/a\u003e\u003c\/span\u003e \u003c\/h4\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eRegion : Piendamo, Cauca\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eVarietal : Geisha\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eProcess : Double anaerobic fermentation with microorganism(Lager yeast) + thermal shock washed\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAltitude : 1,950masl\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThe producer of Paraiso 92 in Colombia, Wilton Benitez who studied biotechnology, is one of the most iconic coffee farmers pushing the boundaries in terms of coffee processing methods. His thoroughly calculated processing already made headlines multiple times in specialty coffee for the past 4 years as working with El Paraiso in Colombia.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eHe implemented a special processing for this Geisha lot which is explained briefly as below. This particular anaerobic yeast fermentation boosts to bring bright and sweet tropical fruit characters from this Geisha.\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003ePicking and collecting only ripe cherries\u003c\/li\u003e\n\u003cli\u003eThe whole cherries were sterilised by both UV and ozone water - minimising any variables of bacteria \/ microbial activities\u003c\/li\u003e\n\u003cli\u003eSorting the cherries by sizes \/  density \/ unripen \/ overripen\u003c\/li\u003e\n\u003cli\u003eAnaerobic fermentation in a stainless steel controlled reactor for 50 hours\u003c\/li\u003e\n\u003cli\u003eAdditional anaerobic fermentation by adding Lager yeast 'Saccharomyces Pastorianus' for 100 hours after de-pulping\u003c\/li\u003e\n\u003cli\u003eThermal shock washing by warm water, then cold water\u003c\/li\u003e\n\u003cli\u003eMechanical drying to achieve 16% moisture content in parchments\u003c\/li\u003e\n\u003cli\u003eStoring the parchments in GrainPro to develop aroma compounds and precursors for 8 days\u003c\/li\u003e\n\u003cli\u003e12 hours of final drying to reach 10-11% moisture content\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp data-mce-fragment=\"1\"\u003eIt is a light roast, thus the intensity of the brewed coffee would not be such a challenge to even non-coffee drinkers.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThis Tropical fruit juice-like coffee shows off high clarity of flavours in organic ways.\u003c\/p\u003e\n\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003e(Always) \u003cspan data-mce-fragment=\"1\"\u003eIt can be developed within the range of tropical fruity characters such as ripe mango juice like Kensington Pride \/ passionfruit\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e(Often) It can be developed within the range of citrus such as calamansi \/ lemon balm \/ lime candy\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e(Often) \u003cspan data-mce-fragment=\"1\"\u003eIt can be developed within the range of dairy characters such as cream \/ yoghurt \/ mango cheese cake\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e(Rarely) Its floral attribute can be perceived to reminisce of bergamot\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e(Often) The body is medium, smooth and juicy but it can vary depending on different extractions\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-mce-fragment=\"1\"\u003eAlso we have found this coffee \u003cstrong data-mce-fragment=\"1\"\u003econsistently ripe mango, passionfruit, and lime candy\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003ed\u003cspan data-mce-fragment=\"1\"\u003euring our production cupping \u0026amp; tasting with plenty of various brewing methods\u003c\/span\u003e, so most of you are likely to get those as well.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eIt is roasted specifically for filter coffee, particularly the best on pour-over tools with the rough reference recipe as below.\u003c\/p\u003e\n\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003eBrewing ratio : 1(coffee) to 16.5(brewing water) - it will let you achieve well-balanced cup with high clarity.\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eBrewing time : around 02:15 to extract the most pleasant sugar level of this coffee.\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eBrewing water temperature : 93 degrees Celsius water.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-mce-fragment=\"1\"\u003eIt is also very good with immersion methods such as Clever or Plunger.\u003c\/p\u003e\n\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003eBrewing ratio : 1(coffee) to 15(brewing water).\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eBrewing time : 4 to 5 minutes (coarse grind size).\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eBrewing water temperature : over 96 degrees Celsius water.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul data-mce-fragment=\"1\"\u003e\u003c\/ul\u003e\n\u003cp data-mce-fragment=\"1\"\u003e \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eReminder\u003c\/strong\u003e\u003c\/p\u003e\n\u003col data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003eGenerally coffee tastes much better and cleaner when at least a week old since roasted.\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eOperate the camera app on your mobile, then place the QR code in the screen for additional information of the coffee.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ol\u003e","brand":"Fragment Coffee","offers":[{"title":"Default Title","offer_id":41686992126148,"sku":"","price":29.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0365\/1377\/5748\/products\/WiltonBenitez2.jpg?v=1658055503","url":"https:\/\/www.fragmentcoffee.com.au\/products\/single-origin-filter-roast-100g-colombia-paraiso-92-wilton-benitez","provider":"Fragment Coffee Roasters","version":"1.0","type":"link"}