Granja Paraíso 92 Pink Bourbon

ROAST: Light ORIGIN: Piendamó, Cauca, ColombiaNOTES: Passion Fruit, Lychee, Pineapple, Strawberry-Rhubarb, Buttery Yogurt The Process – Next-Level Coffee Fermentation Wilton’s Thermal Shock Process is a highly controlled, multi-step method designed to enhance clarity, sweetness, and complexity: ✅ Step 1: Double Sterilization – Cherries are cleaned using ozonated water and ultraviolet light, eliminating unwanted microbes while preserving natural fruit flavors.✅ Step 2: Two-Stage Anaerobic Fermentation – Carefully controlled fermentation enhances depth, body, and aromatics: 52-hour fermentation in whole cherries at 18°C with added yeast to boost complexity. 48-hour fermentation in mucilage at 21°C, adding rich sweetness and balance.✅ Step 3: Thermal Shock Washing – A hot (40°C) and cold (12°C) rinse locks in delicate aromatics, ensuring vibrancy and clarity.✅ Step 4: Precision Drying – A 36-hour drying process at controlled temperatures to preserve unique flavor notes. The Flavor Profi