Josh’s Notes:
Very cool coffee with an over the top processing protocol. Lovely bubble gum smell on bag open. A bright, floral bubble gum. It’s very smooth and pleasant, and fills the room. Eventually if you leave the bag open for long enough, your coffee area begins to smell like a 7/11 Slurpee drip tray. Yes, we only sell the best at Lucienne. On grind, you still get that Slurpee tray impression, but it’s layered with a beautiful blanket of osmanthus flowers. Bees would be very attracted to this sweet scent of floral, neon slushies. Additionally, the flesh of ripe pink guava comes forth. On wet, that guava aroma envelopes your nose as the coffee blooms. This continues into the cup, where every sip is met with the impression of fresh, pulpy guava juice. You still get that nice bubble gum and osmanthus in the background too. Overall, the cup is incredibly complex and clean. It expands throughout the mouth and sticks with you. A very enjoyable, unique, high quality cup by an incredible producer. Don’t miss this one.
Glitch’s Notes:
“Paraiso 92 is a family-run farm that continually produces unique coffees, equipped with its own microbiological laboratory, quality experimentation lab, and processing facility.
The farm owner, Wilton Benitez, is not only a coffee producer but also a researcher who has dedicated 16 years to studying coffee microbiology and chemical components. He has a passion for technology, biotechnology, and the development of new equipment, and has worked extensively on researching fermentation processes.
In the current lot handled by him, a process called thermal shock wash is implemented after selecting the cherries. This involves immersing the cherries in boiling water for 30 seconds and then in cold water for another 30 seconds. This rapid expansion of the coffee bean's membranes and pores allows the fermentation compounds (such as those that contribute to aroma) developed in subsequent processes to be effectively fixed within the beans.
After rapid cooling, the beans are placed in stainless steel fermentation tanks where they undergo anaerobic fermentation at 22°C for 72 hours with the addition of beer yeast.
Once the pulp is removed, activated koji is added and a second anaerobic fermentation takes place over 336 hours (approximately two weeks).
This unique process results in coffee that has a fragrance and sweetness reminiscent of receiving a bouquet of sweet osmanthus, along with a clear and vivid expression.
Please take this opportunity to experience the innovative flavors produced by cutting-edge processing technology.”
Roasted light and spectacularly by our friends at Glitch Coffee and Roasters in Tokyo, Japan, rested for 7 days, then vacuum packed and frozen. I recommend enjoying this coffee right away.
Josh’s Notes:
Very cool coffee with an over the top processing protocol. Lovely bubble gum smell on bag open. A bright, floral bubble gum. It’s very smooth and pleasant, and fills the room. Eventually if you leave the bag open for long enough, your coffee area begins to smell like a 7/11 Slurpee drip tray. Yes, we only sell the best at Lucienne. On grind, you still get that Slurpee tray impression, but it’s layered with a beautiful blanket of osmanthus flowers. Bees would be very attracted to this sweet scent of floral, neon slushies. Additionally, the flesh of ripe pink guava comes forth. On wet, that guava aroma envelopes your nose as the coffee blooms. This continues into the cup, where every sip is met with the impression of fresh, pulpy guava juice. You still get that nice bubble gum and osmanthus in the background too. Overall, the cup is incredibly complex and clean. It expands throughout the mouth and sticks with you. A very enjoyable, unique, high quality cup by an incredible producer. Don’t miss this one.
Glitch’s Notes:
“Paraiso 92 is a family-run farm that continually produces unique coffees, equipped with its own microbiological laboratory, quality experimentation lab, and processing facility.
The farm owner, Wilton Benitez, is not only a coffee producer but also a researcher who has dedicated 16 years to studying coffee microbiology and chemical components. He has a passion for technology, biotechnology, and the development of new equipment, and has worked extensively on researching fermentation processes.
In the current lot handled by him, a process called thermal shock wash is implemented after selecting the cherries. This involves immersing the cherries in boiling water for 30 seconds and then in cold water for another 30 seconds. This rapid expansion of the coffee bean's membranes and pores allows the fermentation compounds (such as those that contribute to aroma) developed in subsequent processes to be effectively fixed within the beans.
After rapid cooling, the beans are placed in stainless steel fermentation tanks where they undergo anaerobic fermentation at 22°C for 72 hours with the addition of beer yeast.
Once the pulp is removed, activated koji is added and a second anaerobic fermentation takes place over 336 hours (approximately two weeks).
This unique process results in coffee that has a fragrance and sweetness reminiscent of receiving a bouquet of sweet osmanthus, along with a clear and vivid expression.
Please take this opportunity to experience the innovative flavors produced by cutting-edge processing technology.”
Roasted light and spectacularly by our friends at Glitch Coffee and Roasters in Tokyo, Japan, rested for 7 days, then vacuum packed and frozen. I recommend enjoying this coffee right away.
