Granja Paraiso 92 Red Bourbon
This Red Bourbon is a memorable coffee created by award-winning Granja Paraiso 92 using cutting-edge processing technology.
Sweet cup with notes of strawberries, raspberries and red berries, juicy lavender, vanilla pecan Ben&Jerry’s ice cream, apricot, green tea and honey.
Red Bourbon
This is a sweet and silky red bourbon. In the cup, this coffee presents itself with an array of diverse berries, including strawberries, raspberry and red berries, followed by juicy lavender, green tea, honey and a hint of apricot and tropical fruits in the end.
SCA Cupping Score: 87.5 points
Process: Double Anaerobic Fermentation
About the varietal
Did you know that The Bourbon variety comes originally from Yemen or Ethiopia?
Actually, there is no consensus about that, yet. During the 1700s, French missionaries first introduced it on Bourbon Island (today known as Reunion) in the Indian Ocean in 3 attempts in 1708, 1715 and 1718.
Only a small number of plants from the second introduction and some from the third introduction were successful. The island is called Réunion today and the missionaries moved on to Latin America in the middle of the 1800s. It was first grown in Brazil around 1860 and cultivation spread from there throughout Latin America.
Because the standard Bourbon variety is susceptible to coffee leaf rust, it does best at higher altitudes at or above 1,800 meters where leaf rust is less likely to occur. Bourbon is a pests susceptible variety that requires dedication and care to maintain its health and quality.
Best plants develop in high altitudes, under the shade of trees, usually this means lower yields, but higher quality. Cup profile tends to be above average in general, sparkling many different notes.
Granja Paraiso 92
What makes Granja Paraiso 92’s coffee to stand out from the rest? Many things, such as the use of bioreactors and specific microorganisms for controlled fermentation, a constant control and monitoring of factors such as temperature, pH, brix degrees and electric conductivity.
Nothing happens by chance at Wilton’s farm: he is passionate about technology, biotechnology and the development of new equipment that facilitates and guarantees the quality of coffee. He dedicated his career in the production of unique coffees, and in doing research on the different factors that influence the quality of coffee such as the method of cultivation, the variety, the territory and the type of process.
Wilton is able to produce a different and replicable array of coffees with the help of a very innovative drying system also developed by himself which don’t use any fossil fuels and only need moderate electric energy for their operation avoiding greenhouse gas emissions, and that at the same time allows the creation of drying curves.
Located in the area of Piendamó, Cauca, Colombia at an altitude between 1700 and 1900 masl, Granja Paraiso 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. Granja Paraiso 92 has a processing plant, a microbiology lab and a quality lab.
With more than 26+ years being a coffee grower and 16+ years of experience with specialty coffee, Wilton is able to produce coffees through different processes such as Washed, Natural, Honey as well Anaerobic coffees (both single and double fermentation).
Coffee grower. Innovator. Chemist. Visionary. Roaster. Q-grader processor. Non-certified tester but with a lifetime of experience in the cupping process.
UV Sterilization. Courtesy: Wilton Benitez, Granja Paraiso 92.
Beans classification. Courtesy: Wilton Benitez, Granja Paraiso 92.
Bioreactor for controlled fermentation. Courtesy: Wilton Benitez.
Ecological mechanical drying. Courtesy: Wilton Benitez, Granja Paraiso 92.
