Nomad Coffee - Colombia Macondo Culturing Filter 250g

Whole-bean specialty coffee from Colombia, roasted by Nomad Coffee from Spain. Light roast, perfect for filter coffee machines, drippers, Chemex, AeroPress, French Press, and other pour-over brewing methods. In the cup, you can expect the notes of strawberry, cherry, and caramel.

Country: Colombia
Region: Cauca
Farm: Granja Paraíso 92
Producer: Wilton Benítez
Processing: Culturing
Varietal: Bourbon
Altitude: 1930 m a.s.l.


FARM

Granja Paraíso 92 is a family farm run by Wilton Benítez. Wilton, apart from being a coffee grower, is a chemical engineer passionate about technology, biotechnology and the development of new equipment that facilitates and guarantees the quality of coffee. He began his career as a coffee researcher at the age of 20 after finishing high school and beginning his university studies in business administration, electronics, electricity and industrial mechanics. Wilton has been experimenting with coffee processing since 2008, but did not see the results until 2016. This, without a doubt, speaks to the effort, time and investment in R&D that Wilton has put into developing the process. The farm's drying machines only require moderate electrical energy to operate, which reduces greenhouse gas emissions as much as possible.


Granja Paraíso 92 has its own microbiology laboratory, quality laboratory and processing plant. The processes that are applied to the different coffees begin with a strict selection, sterilization and characterization of the cherry and then begin with the first phase of controlled anaerobic fermentation, adding a specific microorganism for each process, after which the coffee is pulped and subjected to a second fermentation. At the end of the second phase, the bean is sealed using hot and cold water impacts to improve the organoleptic conditions of the coffee. The farm has very innovative growing systems such as terraces, drip irrigation, shade and laboratory nutrition calculations. All this with the aim of producing a unique coffee.


PROCESS

All processes applied to Granja Paraíso 92 coffees begin with a careful and strict selection and sterilization of those cherries that are at the optimal point of ripening. Next, the state of the coffee mass is checked until it reaches a pH of 4. Then the first phase of controlled fermentation begins under anaerobic conditions (without the presence of oxygen). After this initial fermentation, the skin is removed from the cherries and they are fermented again, again under anaerobic conditions using yeast. Next, a process known as thermal shock is carried out, which consists of soaking the grains with hot water first and then cold water with the help of a bioreactor. Finally, the coffee is dried in a controlled manner (using equipment instead of sun drying, so that greater control over the temperature and drying speed is achieved to ensure greater consistency).