ABOUT

Produced by Wilton Benitez of Granja Paraiso 92, this Competition lot of the SUDAN RUME variety, and processed by a double thermal shock method, in which the coffee fruit, after having been first sanitized with ozone, undergoes  a “thermal shock” using hot  rinses to  halt any further fermentation and prepare the beans for the controlled fermentation process which follows. Thereafter the beans are pulped and fermented twice with a strain of Lactobacillus for several hours in a sealed bioreactor.  Finally, the beans are washed and the washed parchment coffee is rapidly dried with an in-house designed Eco-Enigma dehumidifying dryer to avoid over-oxidation or continued fermentation

Wilton Benitez, the well know producer from Cauca, has won several prices, the Golden Bean in 2022, the best cup of Cauca in 2023 and in 2024, Edwin Tascón has become Colombia's barista champion with a competition lot of the SL variety.

We had the chance to follow a course in micro biology with Wilton in March 2025 where we could ourselves practice with the advanced controlled processing methods of Wilton.  It was an amazing experience where we learned a lot.

Brewing Recommendations

For Filter:

Dose: 13g per 200ml of water
Grind: Medium to coarse (EK43 Grinder #7-9)
Brew Time: 3.5–4 minutes