Cokain— Colombia Granja Paraiso 92 Yeast Thermal Shock Sidra

Granja Paraiso 92

Granja Paraíso 92 is located in Piendamó, Cauca Department, Colombia, and is operated by the innovative pioneer Wilton Benítez family. This family farm is renowned for its scientific precision, featuring its own microbiology laboratory, quality control lab, and processing facility. It employs terraced planting, drip irrigation systems, shade management, and laboratory-based nutrient calculations to cultivate rare varieties, including Sidra.
At an elevation of 1,950 meters, the high-altitude environment combines equatorial climate with volcanic soil, giving rise to exceptionally pure and refined flavors.
The Sidra variety has mysterious origins and is genetically close to Ethiopian heirloom varieties, naturally bringing delicate floral notes to the front of the cup. Wilton Benítez draws inspiration from wine and beer fermentation techniques, pushing coffee processing to experimental extremes. His work has repeatedly earned international recognition, establishing him as a leading innovator and benchmark in modern Colombian specialty coffee.

Processing introduction

This batch of Yeast Thermal Shock Sidra uses an innovative, ultra-controlled process: hand-picked in summer, then triple-screened by density, size, and color, followed by ozone water and UV sterilization. Cherries are soaked in 70°C hot water for 2.5 minutes before pulping, then enter an anaerobic bioreactor and are inoculated with Pichia kluyveri yeast. pH and Brix are monitored (initial pH 6, Brix 18), adjusting with citric acid/bicarbonate and previous concentrated mucilage honey as needed, and fermented at 18°C for 302 hours, to a final pH of 3.8 and Brix of 6. Next, a 60°C hot water wash transfers compounds, and finally, mechanical controlled drying at 38°C for 46 hours, maturing in sealed bags for 15 days. The combination of yeast and long-term anaerobic hot wash perfectly locks in the delicate layers of rose, cranberry, strawberry, and milk chocolate.

Design Concept

The packaging is based on pink, full of dreamy pop and street art energy, with a white Pomeranian wearing a crown and happily sticking out its tongue in the center, surrounded by green grass and colorful flowers. Bursting strawberries and chocolate chunks symbolize the sweetness of fruity and milky aromas. The puppy represents cuteness and innocence with a touch of playful rebellion, echoing the elegant floral fragrance and extremely sweet milky chocolate romantic impact of this Sidra; the crown and rainbow splash symbolize the “king’s transformation” of yeast fermentation—a luxurious transformation from sweet and sour fruit to milky rose under long-term precision control. The overall design is bold and playful, blending tropical gardens and dessert dreams, inviting young players to explore Wilton’s fermentation magic, making every brew like opening a pink sweet party.