【 Product Name 】
Specialty Estate Coffee Beans-Options
Ethiopia Coffee Lamp Series Werka G1 Washed
------
【 Coffee Information 】
Colombia Granja Paraiso 92 Geisha Double Anaerobic Thermoshock P-06 Lot.66
Awards & Recognitions – Paraiso 92
1. 2023 - Coffee Review : 94 & 96 points
2. 2022 - Barista national championship coffee sponsor- 1st Place
3. 2022 - International Coffee Awards Australia - 1st Place
4. 2022 - Golden Bean USA - 1st Place
5. 2022 - Best Cauca Coffee - TOP 10
6. 2021 - Coldbrew National Championship USA - TOP 10
7. 2021 - Coldbrew National Championship Colombia - 1st Place
8. 2021 - Best Cauca Coffee - TOP 10
9. 2019 - Colombia Land of Diversity - TOP 10
Coffee Flavor
The flavors of coffee are derived from the breakdown of various nutrients in the green coffee beans during roasting. Heat causes these compounds to degrade into a variety of aromatic molecular structures, resulting in a wide spectrum of flavors. High-quality coffee beans naturally possess a rich aroma that evolves at different temperatures—high, medium, and low—offering a delightful and nuanced experience worth savoring.
Colombia Granja Paraiso 92 Geisha Double Anaerobic Thermoshock P-06 Lot.66
Ripe lychee, White peach, Bergamot, Lemon peel, Orange blossom, Rose, White grape candy, Lemon custard, Elegant & layered
-----
Colombia Granja Paraiso 92 Typica Double Anaerobic Thermoshock P-07
Sweet Lychee, Peach Milk Tea,Strawberry Jam , Rich Rose Aroma, Flavorful, Sweet & Full-Bodied
Paradise 92 Estate(Granja El Paraíso 92) is more than just a coffee farm—it represents a deep exploration and continuous innovation in coffee post-harvest techniques. This family-run farm employs highly innovative cultivation systems, including terracing, drip irrigation, shade management, and laboratory-based nutrient calculations. It produces a variety of coffee cultivars such as Jave, Bourbon Pink, Geisha, Pacamara, Caturra, Tabi, Castillo, and Colombia Supremo, aiming to create unique coffees that have earned numerous awards. Paradise 92 Estate is renowned for its experimental spirit. The family-operated farm maintains meticulous care in cultivation and has its own microbiology lab, quality control lab, and processing facilities. From strict selection and sanitization of green beans to analyzing the characteristics of coffee cherries, the farm designs tailored processing methods for each coffee varietal.
Paradise 92 Estate carefully controls the fermentation environment of its green beans and selects specific microorganisms to ensure each batch exhibits bright and pronounced fruit flavors. The estate continues to expand its fermentation techniques to additional varietals, exploring new potential flavor profiles in coffee.
Located in Cauca, one of Colombia’s most renowned specialty coffee regions, Paradise 92 Estate sits in the southwestern part of the country. The extreme geography—high mountains to the east and the Pacific Ocean to the west—combined with relatively low temperatures, proximity to the equator, and protective surrounding peaks, creates ideal conditions for coffee cultivation in Cauca.
Arabica Coffee Variety – Geisha/Gesha Variety
Geisha coffee, once named one of the "World's Top 10 Most Expensive Coffees" by Forbes, is a legendary name in the world of specialty coffee. However, there is significant confusion surrounding the Geisha variety, as several genetically distinct plant types are referred to as Geisha, many of which share a similar geographic origin in Ethiopia. Recent genetic diversity analysis conducted by the World Coffee Research confirms that the T2722 variety cultivated in Panama is both unique and consistent. When well-managed in high-altitude regions, this variety is strongly correlated with exceptional cupping quality and is renowned for its delicate floral aroma, jasmine notes, and peach-like fragrance.
Regarding the name "Geisha," the spellings "Geisha" and "Gesha" are often used interchangeably. This is related to phonetic transliteration, as there is no fixed translation from Ethiopian dialects to English. The variety was originally recorded as "Geisha" in planting records. Over the decades, coffee researchers and cultivation databases maintained this spelling, leading to its widespread promotion and use within the coffee industry. The variety was first collected from a mountain in Ethiopia, the name of which is typically translated into English as either "Gesha" or "Geisha."
In recent years, the cultivation of the Geisha variety has gained popularity worldwide, achieving remarkable success in major coffee competitions. This includes regions in Central and South America such as Guatemala, Costa Rica, El Salvador, Colombia, and Peru, where the variety has often been transplanted from Panama's T2722. Additionally, Taiwan has also begun cultivating Geisha in many high-altitude regions. Typically, the higher the elevation, the more enchanting the coffee’s flavor becomes.
❱Typica
Typica, the Arabica coffee variety, is one of the closest to the native species. It has a slightly longer bean shape, a clean citric acid flavor, a sweet aftertaste, and an elegant flavor, but its constitution is weak and its resistance to leaf rust is low. It makes the growth and planting conditions difficult, and the tree seedlings are low in yield. Excellent estate beans such as Jamaica Blue Mountains, Sumatra Mandheling, Hawaiian Kona and so on belong to Typica.
----
Coffee Variety Overview
The coffee tree, botanically classified under the Rubiaceae family and the Coffea subgenus, is an evergreen tree. Coffee beans are the seeds of the coffee fruit. There are three main varieties: Arabica, Robusta, and Liberica. These three varieties cannot crossbreed to produce different subspecies. The world’s specialty coffee comes from the Arabica variety, and within Arabica, there are various subspecies resulting from evolution, hybridization, and mutation.
(Coffee Processes)
This refers to the process of transforming ripe red coffee cherries into dried green beans. Each processing method has its advantages and disadvantages, influenced by the natural environment and the specific needs of each region. As a result, different origins employ processing methods best suited to their conditions. This particular batch of green beans uses the Double Anaerobic Method, the Koji Fermentation Method, or Sugarcane Decaffeination, outlined below:
【Double Anaerobic Thermoshock】
Fully ripe coffee cherries are first sterilized using ozone and ultraviolet light, then placed into a pressure-controlled bioreactor and inoculated with selected microbial strains for the first stage of fermentation, with precise monitoring of pH and Brix levels. After depulping, the mucilage is retained for a second stage of extended anaerobic fermentation, which can last 48 to 720 hours depending on measurements, while conductivity and pH are continuously monitored.
The heart of the process lies in the final “Thermoshock” washed step: the beans are first soaked in 40°C warm water and then rapidly immersed in 12°C cold water for sudden cooling. This extreme temperature difference instantly locks in the vibrant aromas produced during fermentation, prevents oxidation, and enhances bean density. The beans are then dried using environmentally controlled temperature systems, resulting in an exceptionally clean cup with rich, layered flavors.
【Manufacturer Information】
JUSTIN INTERNATIONAL FOOD ENTERPRISE CO., LTD.
Tel: +886-3-358-6611
1st Floor, No. 30, Lane 120, Daxing Road, Taoyuan District, Taoyuan City
▶This product is covered by a NT$10 million product liability insurance.
▶Food Industry Registration Number: F-165601955-00000-0
▶ Our company’s cupper is certified as a CQI International Coffee Quality Appraiser.
Recommended Product
