Granja Paraíso 92 Pink Bourbon
ROAST: Light
ORIGIN: Piendamó, Cauca, Colombia
NOTES: Passion Fruit, Lychee, Pineapple, Strawberry-Rhubarb, Buttery Yogurt
The Process – Next-Level Coffee Fermentation
Wilton’s Thermal Shock Process is a highly controlled, multi-step method designed to enhance clarity, sweetness, and complexity:
✅ Step 1: Double Sterilization – Cherries are cleaned using ozonated water and ultraviolet light, eliminating unwanted microbes while preserving natural fruit flavors.
✅ Step 2: Two-Stage Anaerobic Fermentation – Carefully controlled fermentation enhances depth, body, and aromatics:
- 52-hour fermentation in whole cherries at 18°C with added yeast to boost complexity.
- 48-hour fermentation in mucilage at 21°C, adding rich sweetness and balance.
✅ Step 3: Thermal Shock Washing – A hot (40°C) and cold (12°C) rinse locks in delicate aromatics, ensuring vibrancy and clarity.
✅ Step 4: Precision Drying – A 36-hour drying process at controlled temperatures to preserve unique flavor notes.
The Flavor Profile – A Bold & Experimental Coffee Experience
☕ Aroma: Bursting with tropical fruit, florals, and a hint of creamy sweetness.
☕ First Sip: A vibrant explosion of passion fruit, lychee, and pineapple, delivering juicy acidity.
☕ Body: Buttery and smooth, with a unique lactic quality reminiscent of creamy yogurt.
☕ Finish: Long and candy-like, with flavors of strawberry-rhubarb drops lingering on the palate.
This coffee is wildly modern, intensely fruity, and incredibly complex, showcasing Wilton Benitez’s mastery in experimental processing. It’s an experience in every sip—perfect for coffee lovers seeking bold, innovative flavors.
Origin & Process
📍 Region: Piendamó, Cauca, Colombia
🌍 Process: Thermal Shock – Advanced Fermentation
🌱 Variety: Pink Bourbon – prized for its high sweetness and vibrant fruit character
The Adventurous Coffee Lover
This is a true connoisseur’s coffee, ideal for those who appreciate rare micro-lots, experimental fermentations, and boundary-pushing flavor. Best enjoyed through pour-over, espresso, or siphon brewing to capture its full depth and complexity.
The Producer – Wilton Benitez
Wilton Benitez isn’t just a coffee farmer—he’s a coffee scientist, fusing chemical engineering expertise with cutting-edge processing techniques. As the mastermind behind Granja Paraíso 92, a highly innovative coffee farm in Cauca, Colombia, Wilton has revolutionized coffee fermentation and quality control, creating some of the most experimental and sought-after micro-lots in the world.
His on-site microbiology lab, advanced fermentation systems, and precision drying techniques push the boundaries of flavor, making every cup an unparalleled sensory experience.
ROAST: Light
ORIGIN: Piendamó, Cauca, Colombia
NOTES: Passion Fruit, Lychee, Pineapple, Strawberry-Rhubarb, Buttery Yogurt
The Process – Next-Level Coffee Fermentation
Wilton’s Thermal Shock Process is a highly controlled, multi-step method designed to enhance clarity, sweetness, and complexity:
✅ Step 1: Double Sterilization – Cherries are cleaned using ozonated water and ultraviolet light, eliminating unwanted microbes while preserving natural fruit flavors.
✅ Step 2: Two-Stage Anaerobic Fermentation – Carefully controlled fermentation enhances depth, body, and aromatics:
- 52-hour fermentation in whole cherries at 18°C with added yeast to boost complexity.
- 48-hour fermentation in mucilage at 21°C, adding rich sweetness and balance.
✅ Step 3: Thermal Shock Washing – A hot (40°C) and cold (12°C) rinse locks in delicate aromatics, ensuring vibrancy and clarity.
✅ Step 4: Precision Drying – A 36-hour drying process at controlled temperatures to preserve unique flavor notes.
The Flavor Profile – A Bold & Experimental Coffee Experience
☕ Aroma: Bursting with tropical fruit, florals, and a hint of creamy sweetness.
☕ First Sip: A vibrant explosion of passion fruit, lychee, and pineapple, delivering juicy acidity.
☕ Body: Buttery and smooth, with a unique lactic quality reminiscent of creamy yogurt.
☕ Finish: Long and candy-like, with flavors of strawberry-rhubarb drops lingering on the palate.
This coffee is wildly modern, intensely fruity, and incredibly complex, showcasing Wilton Benitez’s mastery in experimental processing. It’s an experience in every sip—perfect for coffee lovers seeking bold, innovative flavors.
Origin & Process
📍 Region: Piendamó, Cauca, Colombia
🌍 Process: Thermal Shock – Advanced Fermentation
🌱 Variety: Pink Bourbon – prized for its high sweetness and vibrant fruit character
The Adventurous Coffee Lover
This is a true connoisseur’s coffee, ideal for those who appreciate rare micro-lots, experimental fermentations, and boundary-pushing flavor. Best enjoyed through pour-over, espresso, or siphon brewing to capture its full depth and complexity.
The Producer – Wilton Benitez
Wilton Benitez isn’t just a coffee farmer—he’s a coffee scientist, fusing chemical engineering expertise with cutting-edge processing techniques. As the mastermind behind Granja Paraíso 92, a highly innovative coffee farm in Cauca, Colombia, Wilton has revolutionized coffee fermentation and quality control, creating some of the most experimental and sought-after micro-lots in the world.
His on-site microbiology lab, advanced fermentation systems, and precision drying techniques push the boundaries of flavor, making every cup an unparalleled sensory experience.
ROAST: Light
ORIGIN: Piendamó, Cauca, Colombia
NOTES: Passion Fruit, Lychee, Pineapple, Strawberry-Rhubarb, Buttery Yogurt
The Process – Next-Level Coffee Fermentation
Wilton’s Thermal Shock Process is a highly controlled, multi-step method designed to enhance clarity, sweetness, and complexity:
✅ Step 1: Double Sterilization – Cherries are cleaned using ozonated water and ultraviolet light, eliminating unwanted microbes while preserving natural fruit flavors.
✅ Step 2: Two-Stage Anaerobic Fermentation – Carefully controlled fermentation enhances depth, body, and aromatics:
- 52-hour fermentation in whole cherries at 18°C with added yeast to boost complexity.
- 48-hour fermentation in mucilage at 21°C, adding rich sweetness and balance.
✅ Step 3: Thermal Shock Washing – A hot (40°C) and cold (12°C) rinse locks in delicate aromatics, ensuring vibrancy and clarity.
✅ Step 4: Precision Drying – A 36-hour drying process at controlled temperatures to preserve unique flavor notes.
The Flavor Profile – A Bold & Experimental Coffee Experience
☕ Aroma: Bursting with tropical fruit, florals, and a hint of creamy sweetness.
☕ First Sip: A vibrant explosion of passion fruit, lychee, and pineapple, delivering juicy acidity.
☕ Body: Buttery and smooth, with a unique lactic quality reminiscent of creamy yogurt.
☕ Finish: Long and candy-like, with flavors of strawberry-rhubarb drops lingering on the palate.
This coffee is wildly modern, intensely fruity, and incredibly complex, showcasing Wilton Benitez’s mastery in experimental processing. It’s an experience in every sip—perfect for coffee lovers seeking bold, innovative flavors.
Origin & Process
📍 Region: Piendamó, Cauca, Colombia
🌍 Process: Thermal Shock – Advanced Fermentation
🌱 Variety: Pink Bourbon – prized for its high sweetness and vibrant fruit character
The Adventurous Coffee Lover
This is a true connoisseur’s coffee, ideal for those who appreciate rare micro-lots, experimental fermentations, and boundary-pushing flavor. Best enjoyed through pour-over, espresso, or siphon brewing to capture its full depth and complexity.
The Producer – Wilton Benitez
Wilton Benitez isn’t just a coffee farmer—he’s a coffee scientist, fusing chemical engineering expertise with cutting-edge processing techniques. As the mastermind behind Granja Paraíso 92, a highly innovative coffee farm in Cauca, Colombia, Wilton has revolutionized coffee fermentation and quality control, creating some of the most experimental and sought-after micro-lots in the world.
His on-site microbiology lab, advanced fermentation systems, and precision drying techniques push the boundaries of flavor, making every cup an unparalleled sensory experience.
ROAST: Light
ORIGIN: Piendamó, Cauca, Colombia
NOTES: Passion Fruit, Lychee, Pineapple, Strawberry-Rhubarb, Buttery Yogurt
The Process – Next-Level Coffee Fermentation
Wilton’s Thermal Shock Process is a highly controlled, multi-step method designed to enhance clarity, sweetness, and complexity:
✅ Step 1: Double Sterilization – Cherries are cleaned using ozonated water and ultraviolet light, eliminating unwanted microbes while preserving natural fruit flavors.
✅ Step 2: Two-Stage Anaerobic Fermentation – Carefully controlled fermentation enhances depth, body, and aromatics:
- 52-hour fermentation in whole cherries at 18°C with added yeast to boost complexity.
- 48-hour fermentation in mucilage at 21°C, adding rich sweetness and balance.
✅ Step 3: Thermal Shock Washing – A hot (40°C) and cold (12°C) rinse locks in delicate aromatics, ensuring vibrancy and clarity.
✅ Step 4: Precision Drying – A 36-hour drying process at controlled temperatures to preserve unique flavor notes.
The Flavor Profile – A Bold & Experimental Coffee Experience
☕ Aroma: Bursting with tropical fruit, florals, and a hint of creamy sweetness.
☕ First Sip: A vibrant explosion of passion fruit, lychee, and pineapple, delivering juicy acidity.
☕ Body: Buttery and smooth, with a unique lactic quality reminiscent of creamy yogurt.
☕ Finish: Long and candy-like, with flavors of strawberry-rhubarb drops lingering on the palate.
This coffee is wildly modern, intensely fruity, and incredibly complex, showcasing Wilton Benitez’s mastery in experimental processing. It’s an experience in every sip—perfect for coffee lovers seeking bold, innovative flavors.
Origin & Process
📍 Region: Piendamó, Cauca, Colombia
🌍 Process: Thermal Shock – Advanced Fermentation
🌱 Variety: Pink Bourbon – prized for its high sweetness and vibrant fruit character
The Adventurous Coffee Lover
This is a true connoisseur’s coffee, ideal for those who appreciate rare micro-lots, experimental fermentations, and boundary-pushing flavor. Best enjoyed through pour-over, espresso, or siphon brewing to capture its full depth and complexity.
The Producer – Wilton Benitez
Wilton Benitez isn’t just a coffee farmer—he’s a coffee scientist, fusing chemical engineering expertise with cutting-edge processing techniques. As the mastermind behind Granja Paraíso 92, a highly innovative coffee farm in Cauca, Colombia, Wilton has revolutionized coffee fermentation and quality control, creating some of the most experimental and sought-after micro-lots in the world.
His on-site microbiology lab, advanced fermentation systems, and precision drying techniques push the boundaries of flavor, making every cup an unparalleled sensory experience.