COLOMBIA - Granja Paraiso 92 Wilton Benitez Orange Bourbon (Advanced Process)
Aesthete (Scotland)
Colombia - Granja Paraiso 92 Wilton Benitez Orange Bourbon 100g
PEACH + APRICOT + BLOOD ORANGE
World of Coffee Copenhagen 2024 Special Release
Produced using "Carlsberg yeast no. 1"
This coffee was produced with the strains of brewing yeast Saccharomyces pastorianus, the yeast that went into industrial production in Copenhagen in 1884 as Carlsberg yeast no. 1. (Source a)
In 1883 the Dane Emil Hansen published the findings of his research at the Carlsberg brewery in Copenhagen and described the isolation of a favourable pure yeast culture that he labelled "Unterhefe Nr. I" (bottom-fermenting yeast no. 1). (Source b)
PROCESS
Advanced Process Bioreactor Saccharomyces Pastorianus Yeast Double Fermented Thermal-shock
There are three main factors that provide his coffee with a unique and
exquisite taste: the fermentation process, the microorganisms used at
each stage, and the method of soaking the beans in hot and then cold
water to seal the grain.
1. Manual harvest.
2. Characterisation of the cherry.
3. Classification of the cherry by density and size.
4. Sterilisation of the cherry (with UV and Ozone).
5. First phase of cherry fermentation for 52 hours in bioreactors.
6. During cherry fermentation, addition of specific yeast
(Saccharomyces pastorianus) to enhance fruity notes.
7. Cherry pulping.
8. Verification of PH and Brix (PH=5 & Brix=15).
9. Second phase of fermentation for 42 hours.
10. Washing of the grain with a thermal shock process (in order to fix the secondary aromas developed during the different fermentation phases), first: water at 40oC and second: water at 12C.
11. Drying of the grain with controlled equipment for 48 hours at 35C
a. Boulton, Christopher, and David Quain. Brewing yeast and fermentation. John Wiley & Sons, 2008.
b. Hansen EC. 1883. Undersøgelser over Alkoholgjærsvampenes Fysiologi og Morfologi. II. Om Askosporedannelsen hos Slægten Saccharomyces. Meddelelser fra Carlsberg Laboratoriet 2: 29–102