A Bourbon variety coffee from Granja Paraiso 92, a family farm in Piendamó, Cauca, Colombia, grown at 1,950 meters above sea level on volcanic soil near the Puracé Volcano. Produced by Wilton Benitez, the coffee undergoes a proprietary double anaerobic fermentation process incorporating Koji microorganisms, followed by a thermal shock treatment. The farm uses bioreactors and carefully monitors temperature, pH, Brix degrees, and electric conductivity to produce distinct, standardized flavor profiles.
Founded by a passionate husband-and-wife duo in February 2020, R Ki Coffee Lab is a gem in Richmond's coffee scene. They take a scientific yet artistic approach to their craft, meticulously sourcing and roasting small batches of high-quality beans to bring out their best characteristics. Their dedication to the craft is evident in every cup, creating a unique and memorable coffee experience.
