Lot
El Paraíso Ginger Co-Ferment – Colombia
From the public page of jbccoffeeroasters.com, read on September 1, 2026 · View the original page
Saved copy of that page (September 2, 2026) · View on the Internet Archive
Record contributed by Mary Williams
Lot data
- Country
- Colombia
- Species
- Arabica
- Varieties
- Castillo
- Process
- Washed
- Process detail
- flotation and ozonated washing; 12-hour oxidation; depulped; 12 hour fermentation in open tanks; anaerobic fermentation with ginger; washed with thermal shock; dried in a mechanical dehumidifier to under 11.5% moisture content
- Fermentation
- Anaerobic (12 h)
- Altitude
- 1,960 m
Where it comes from
Coffees from this lot
Cuppings
JBC Coffee Roasters (roaster) · cupped on their own roast
ginger, orange zest, cucumber mint lemonade, snickerdoodle, rosemary, guava
Each cupping is signed by whoever made it, on the product it names. Where there are several, they are shown one by one and never averaged.