Produced by Wilton Benitez of Granja Paraiso 92, entirely of the RED BOURBON variety of Arabica, pulped and processed using the P00 (Wilton's most basic) fermentation process; thereafter 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.

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.