Produced by Wilton Benitez of Granja Paraiso 92, entirely of the YELLOW BOURBON variety of Arabica, and processed by the 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 help the beans in the controlled fermentation process which follows. Thereafter the beans are pulped and fermented with a strain of Lactobacillus for 24 hours in a bioreactor.  Afterwards, 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 SL28 from Wilton.

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.