Granja Paraíso 92 Yellow Bourbon

ROAST: LightORIGIN: Piendamó, Cauca, ColombiaNOTES: Rose, Lavender, Chamomile, Strawberry-Guava, Kumquat, Raw Cacao The Process – Precision & Science in Every Step Wilton’s Thermal Shock Method is a multi-stage process designed to enhance clarity, sweetness, and complexity, ensuring every cup is a sensory masterpiece. ✅ Step 1: Double Sterilization – Cherries are washed with ozonated water and UV light, removing unwanted microbes while preserving desirable flavors.✅ Step 2: Two-Stage Anaerobic Fermentation – Carefully controlled yeast fermentation unlocks deeper complexity:   ✔ 52-hour whole cherry fermentation at 18°C – Enhances floral aromatics and fruit intensity.   ✔ 48-hour mucilage fermentation at 21°C – Develops sweetness and a layered fruit profile.✅ Step 3: Thermal Shock Washing – A rapid hot (40°C) and cold (12°C) rinse locks in delicate aromatics, ensuring clarity in the cup.✅ Step 4: Precision Drying – A 36-hour drying process at gradually reduced temperatures preserves