ABOUT

Produced by Wilton Benitez of Granja Paraiso 92, entirely of the Colombia variety of Arabica, and processed by the thermal shock method, in which the coffee fruit, after having been first sanitized with ozone, undergoes two stages of fermentation. First, the whole cherries are submerged under water for 48 hours, then the beans are pulped and fermented with a strain of Lactobacillus for 24 hours. After fermentation, the beans are given a “thermal shock” using hot and cold rinses to help the beans absorb the fermentation metabolites and halt any further fermentation. Afterward, 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, who is part of Edwin's team, has become Colombia's barista champion.

This exceptional coffee is best enjoyed in a filter preparation.  For filter preparations, we recommend a preparation with 6.5 grams per cup of 200 ml, grinding medium  (7 EK43 grinder) and leaving 2 t o 3minutes to extract in 4 swirls.