Kavoholik - Colombia, PINK BALLERINA NATURAL 200g

Blackberry jam, sweet cream, lime, strawberries, pineapple, ginger, jasmine, maraschino cherry and black tea.

AWARDS: جوائز

2023 UK Barista Champion
2024 Swiss Brewers Cup Runner-up

Wildly expressive and compelling. This coffee inspires, it's like seeing a dancer on stage; balanced, elegant, expressive and joyful. Blackberry jam, sweet cream, lime, strawberries, pineapple, ginger, jasmine, maraschino cherry and black tea. Juicy, integrated acids like in wine; soft, silky in the mouth. Long, persistent and complex finish.

Note 1: Due to the processing of the cherries, some beans appear discoloured or have an appearance similar to partially sour beans, but it should be noted that this is a consequence of the longer period of controlled fermentation and does not represent any defect or affect the cup profile.

Note 2: This coffee benefits from resting after roasting, 10 to 13 days is our peak flavor.

It may be important to mention that some of the flavor compounds found in coffee were not added, but rather are intentionally formed during the fermentation process.

AWARDS:

2023 UK Barista Champion
2024 Swiss Brewers Cup Runner-up

FERMENTATION: Double anaerobic special designed by Granja Paraiso 92.

Granja El Paraiso 92 serves as a center for the production of more than 20 varieties of coffee using state-of-the-art growing methods. Finca Paraiso-92 boasts its own microbiology laboratory, quality laboratory and processing plant. The meticulous processes applied to the different types of coffee begin with the rigorous selection, sterilization and characterization of the cherries, followed by one or two stages of controlled anaerobic fermentation (in the cherries or in the pulp) designed specifically for each variety.

Granja Paraiso92 has been experimenting with natural coffee fermentation for several years and is a pioneer in Colombia in creating scalable protocols and controlled facilities.

After years of data collection and analysis, they are now focusing on using proprietary SPC starter cultures (yeasts and labs) developed in collaboration with certified food laboratories exclusively for them. Several studies point to the potential of fermentation not only to improve the taste of foods and beverages and improve certain characteristics, such as acidity and body, in coffee, but also to create artisanal beverages with potential added health value.

Fermentation is a NATURAL process that has been well known and used by humanity for thousands of years for the primary purpose of producing beverages as well as bread and by-products. **Fermentation has been used in coffee production since time immemorial (albeit spontaneously using endogenous microorganisms of the soil and cherries and by homogenized methods such as Washed and natural), but now, as the industry evolves, decisions are increasingly made based on data and controlled protocols to achieve intended results.

Farmer - Wilton Benitez from the municipality of Piendamo in the Cauca department in southern Colombia is a passionate coffee grower who is an example of how persistent determination and vision can bring significant results even in the field of coffee farming.

In 2019, his coffee set a new record for the international auction price of Colombian coffee. Since then, his motivation and creativity have only grown.

Wilton's passion for coffee growing began in his youth when he ventured into the world of coffee processing and growing. Over time, his interest in technology grew and led him to realize the potential of integrating technology into coffee growing. The combination of these two passions has allowed Wilton to produce some of the most innovative coffees in the industry to the point that he is now quite well known among end consumers who actively seek out his coffees.

His family farm, Granja El Paraiso-92, serves as a production center for over 20 varieties of coffee using state-of-the-art growing methods. Finca Paraiso-92 boasts its own microbiology laboratory, quality laboratory and processing plant. The meticulous processes applied to the various coffees begin with the rigorous selection, sterilization and characterization of the cherries,