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Exclusive small batches of Colombian specialty coffee with flavours that inspire.
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Exclusive small batches of Colombian specialty coffee with flavours that inspire.
$26.00
Refresh your senses with Silver Shock, a Caturra variety that’s as bright and lively as its name suggests. Grown at 1900 meters in Cauca, Colombia, this coffee is a masterful blend of lychee, berries, citrus fruit, eucalyptus, and caramel notes.
The unique combination of anaerobic fermentation and thermal shock processing ensures a crisp, clean cup that’s both invigorating and deeply satisfying.
Shipping Information:
| Weight | 250 g |
|---|---|
| Farmer Information | Wilton Benitez is an expert coffee grower with over 26 years of experience in the field, including 16 years specializing in high-quality, specialty coffee. He owns and operates Granja Paraíso 92, a family farm located in Piendamó, Cauca, Colombia. The farm is renowned for its innovative farming techniques, including terraces, drip irrigation, and laboratory-based nutrition management, which together ensure the production of exceptional coffee. Granja Paraíso 92 is fully equipped with a processing plant, microbiology lab, and quality lab, enabling the farm to produce unique and standardized coffee profiles. Wilton’s expertise in processing, along with his custom-designed equipment and machinery, allows him to offer coffees with distinct and high-value flavour profiles. |
| Variety Information | The Caturra is a distinguished variety from Granja Paraíso 92, grown at 1900 meters above sea level. This Caturra variety is characterized by its bright and refreshing flavour notes, including citrus fruit, eucalyptus, and caramel. With a Specialty Coffee Association (SCA) score of 88, the Caturra is celebrated for its clean, crisp flavours and balanced acidity, making it a delightful choice for those who appreciate a lighter and more refreshing cup of coffee. |
| Process Information | The Caturra variety undergoes a specialized processing method that begins with an anaerobic fermentation phase lasting 40 hours. This controlled fermentation process is designed to enhance the coffee’s intrinsic flavours by utilizing specific microorganisms. After fermentation, the coffee cherries are washed and subjected to a thermal shock process, which involves alternating between hot and cold water. This thermal shock treatment is aimed at locking in the coffee’s unique flavour characteristics, resulting in a cup that is both complex and refreshing. The combination of anaerobic fermentation and thermal shock processing gives the Caturra its distinctive bright and citrusy flavour profile. |
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