• Vanilla Marshmallow Cupcakes
  • Vanilla Marshmallow Cupcakes
  • Vanilla Marshmallow Cupcakes
  • Vanilla Marshmallow Cupcakes
  • Vanilla Marshmallow Cupcakes
  • Vanilla Marshmallow Cupcakes

Vanilla Marshmallow Cupcakes

200g
Regular price
size:

This exceptional blend brings together two of Colombia's finest coffees: Finca La Dinastía’s Geisha Lemongrass and El Paraíso 92’s Java P-14. The Geisha Lemongrass is a rare gem, showcasing an aromatic tropical profile with soursop and a creamy, yogurt-like texture, elevated through a meticulous lemongrass fermentation process. Paired with the El Paraíso 92 Java P-14, renowned for its luxurious notes of passion fruit, pineapple, honey, and lemon, this blend offers a bold, complex cup with layers of vibrant acidity and smooth, rich sweetness. Designed for connoisseurs seeking a truly refined experience, this blend represents the pinnacle of Colombian coffee innovation. Crafted with the expertise of two visionary producers—Wilder Lazo’s cutting-edge co-fermentation at Finca La Dinastía and Wilton Benitez’s eco-conscious techniques at Granja Paraíso 92—this is a coffee that celebrates both sustainability and unparalleled quality, offering a very fun flavor journey

 

  • Hue/taste: pink, red, yellow
  • Roasting degre: light
  • Chroma/quality: 87.5
  • Process: washed + thermal shock
  • Tasting notes: Pavlova, marshmallows, vanilla, floral, sweet

  • Farm: La Dinastía
  • Farmer: Wilder Lazo, Segundo Lazo, Heiner Lasso
  • Origin: San Adolfo. Huila. Colombia
  • Elevation: 1,480-1,550 meters above sea level
  • Farm size: 18 hectares
  • Lot size: 6 hectares
  • Planted: 2019
  • Variety: Geisha / Gesha
  • Fermentation: 120 hours in mucilage, submerged with Lemongrass
  • Drying: 12 days on raised beds
  • Process: Washed
  • Harvest: August 2024

  • Altitude: 1900 - 2100 masl
  • Region: Cauca, Colombia
  • Farm: Granja Paraíso 92
  • Producer: Wilton Benitez
  • Variety: Java
  • Process: Washed with Thermal Shock
  • Fermentation: Sterilization of the fruit with ultraviolet light before starting the fermentation for 96 hours in tanks.
  • Drying: 38 degrees Celsius constant.
  • Notes: Passion fruit, pineapple, honey, lemon.