Cokain-Colombia El Paraiso 92 Japanese Koji Thermal Shocked Geisha

Estate Introduction

Granja Paraiso 92 sits in Piendamó, Cauca, Colombia, run by pioneer Wilton Benítez’s family. The farm blends high-tech systems with terroir: its own microbiology lab, precision processing, terraced planting, drip irrigation, shade, and lab-calculated nutrition for rare varieties like Java.
At 1,950m on volcanic soil with an equatorial microclimate, it yields clean florals and fruit acidity. Wilton applies wine and beer fermentation methods to craft world-class experimental coffees. Here Java shows citrus-floral tea and spice layers—a benchmark of modern Colombian innovation.

Processing introduction

This lot follows a tightly controlled process: hand-picked cherries are density- and size-sorted, then ozone-sterilized. After a 30-second hot and 30-second cold thermal shock, whole fruit ferments in an anaerobic bioreactor with Pichia yeast at 22°C for 72 hours before depulping.
Depulped beans return to the bioreactor with rice koji, held above pH 4.3, and ferment 336 hours. They are washed, then mechanically dried 48 hours at 38°C. Two-stage koji–Pichia anaerobic fermentation plus thermal shock unlocks Geisha and Colombian terroir.

Design Concept

This visual aims to share a mellow, pleasantly tipsy mood. A Shiba Inu and wine bottles form the focus—the dog as the drinker’s inner self: free-spirited, easy, and unrestrained.
Bold blue-purple and gilt tones, rarely used before, give a refined Japanese elegance. The Shiba rests lazily beside the wine, blissfully at ease.