Granja Paraíso 92 Yellow Bourbon
ROAST: Light
ORIGIN: Piendamó, Cauca, Colombia
NOTES: Rose, Lavender, Chamomile, Strawberry-Guava, Kumquat, Raw Cacao
The Process – Precision & Science in Every Step
Wilton’s Thermal Shock Method is a multi-stage process designed to enhance clarity, sweetness, and complexity, ensuring every cup is a sensory masterpiece.
✅ Step 1: Double Sterilization – Cherries are washed with ozonated water and UV light, removing unwanted microbes while preserving desirable flavors.
✅ Step 2: Two-Stage Anaerobic Fermentation – Carefully controlled yeast fermentation unlocks deeper complexity:
✔ 52-hour whole cherry fermentation at 18°C – Enhances floral aromatics and fruit intensity.
✔ 48-hour mucilage fermentation at 21°C – Develops sweetness and a layered fruit profile.
✅ Step 3: Thermal Shock Washing – A rapid hot (40°C) and cold (12°C) rinse locks in delicate aromatics, ensuring clarity in the cup.
✅ Step 4: Precision Drying – A 36-hour drying process at gradually reduced temperatures preserves integrity and highlights natural flavors.
Flavor Profile – A Floral & Fruity Sensory Experience
☕ Aroma: Intensely floral with rose, lavender, and chamomile, layered with vibrant citrus.
☕ First Sip: A juicy explosion of strawberry-guava, kumquat, and raw cacao, offering a perfect balance of sweetness and acidity.
☕ Body: Silky-smooth and satiny, with a rich, juicy acidity that enhances complexity.
☕ Finish: Long and evolving, with a lingering floral bouquet of rose and lavender, beautifully balanced by a sweet, tart finish.
From the moment you grind the beans, you’ll experience an intoxicating wave of floral aromatics, reminiscent of fresh potpourri. The brewed cup is a vibrant, fruit-forward masterpiece, showcasing juicy tropical fruit, deep chocolate undertones, and elegant floral complexity.
Origin & Process
📍 Region: Piendamó, Cauca, Colombia
🌍 Process: Thermal Shock – Advanced Fermentation
🌱 Variety: Yellow Bourbon – Prized for Its Delicate Floral Aromatics & Bright Fruit Character
A Must-Try for Floral & Experimental Coffee Lovers
If you love vividly floral, fruit-forward coffees with scientific precision in processing, this Yellow Bourbon Thermal Shock is an unforgettable experience. Perfect for pour-over, espresso, or even cold brew, it’s a coffee that rewrites expectations of what a floral coffee can be.
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: Rose, Lavender, Chamomile, Strawberry-Guava, Kumquat, Raw Cacao
The Process – Precision & Science in Every Step
Wilton’s Thermal Shock Method is a multi-stage process designed to enhance clarity, sweetness, and complexity, ensuring every cup is a sensory masterpiece.
✅ Step 1: Double Sterilization – Cherries are washed with ozonated water and UV light, removing unwanted microbes while preserving desirable flavors.
✅ Step 2: Two-Stage Anaerobic Fermentation – Carefully controlled yeast fermentation unlocks deeper complexity:
✔ 52-hour whole cherry fermentation at 18°C – Enhances floral aromatics and fruit intensity.
✔ 48-hour mucilage fermentation at 21°C – Develops sweetness and a layered fruit profile.
✅ Step 3: Thermal Shock Washing – A rapid hot (40°C) and cold (12°C) rinse locks in delicate aromatics, ensuring clarity in the cup.
✅ Step 4: Precision Drying – A 36-hour drying process at gradually reduced temperatures preserves integrity and highlights natural flavors.
Flavor Profile – A Floral & Fruity Sensory Experience
☕ Aroma: Intensely floral with rose, lavender, and chamomile, layered with vibrant citrus.
☕ First Sip: A juicy explosion of strawberry-guava, kumquat, and raw cacao, offering a perfect balance of sweetness and acidity.
☕ Body: Silky-smooth and satiny, with a rich, juicy acidity that enhances complexity.
☕ Finish: Long and evolving, with a lingering floral bouquet of rose and lavender, beautifully balanced by a sweet, tart finish.
From the moment you grind the beans, you’ll experience an intoxicating wave of floral aromatics, reminiscent of fresh potpourri. The brewed cup is a vibrant, fruit-forward masterpiece, showcasing juicy tropical fruit, deep chocolate undertones, and elegant floral complexity.
Origin & Process
📍 Region: Piendamó, Cauca, Colombia
🌍 Process: Thermal Shock – Advanced Fermentation
🌱 Variety: Yellow Bourbon – Prized for Its Delicate Floral Aromatics & Bright Fruit Character
A Must-Try for Floral & Experimental Coffee Lovers
If you love vividly floral, fruit-forward coffees with scientific precision in processing, this Yellow Bourbon Thermal Shock is an unforgettable experience. Perfect for pour-over, espresso, or even cold brew, it’s a coffee that rewrites expectations of what a floral coffee can be.
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: Rose, Lavender, Chamomile, Strawberry-Guava, Kumquat, Raw Cacao
The Process – Precision & Science in Every Step
Wilton’s Thermal Shock Method is a multi-stage process designed to enhance clarity, sweetness, and complexity, ensuring every cup is a sensory masterpiece.
✅ Step 1: Double Sterilization – Cherries are washed with ozonated water and UV light, removing unwanted microbes while preserving desirable flavors.
✅ Step 2: Two-Stage Anaerobic Fermentation – Carefully controlled yeast fermentation unlocks deeper complexity:
✔ 52-hour whole cherry fermentation at 18°C – Enhances floral aromatics and fruit intensity.
✔ 48-hour mucilage fermentation at 21°C – Develops sweetness and a layered fruit profile.
✅ Step 3: Thermal Shock Washing – A rapid hot (40°C) and cold (12°C) rinse locks in delicate aromatics, ensuring clarity in the cup.
✅ Step 4: Precision Drying – A 36-hour drying process at gradually reduced temperatures preserves integrity and highlights natural flavors.
Flavor Profile – A Floral & Fruity Sensory Experience
☕ Aroma: Intensely floral with rose, lavender, and chamomile, layered with vibrant citrus.
☕ First Sip: A juicy explosion of strawberry-guava, kumquat, and raw cacao, offering a perfect balance of sweetness and acidity.
☕ Body: Silky-smooth and satiny, with a rich, juicy acidity that enhances complexity.
☕ Finish: Long and evolving, with a lingering floral bouquet of rose and lavender, beautifully balanced by a sweet, tart finish.
From the moment you grind the beans, you’ll experience an intoxicating wave of floral aromatics, reminiscent of fresh potpourri. The brewed cup is a vibrant, fruit-forward masterpiece, showcasing juicy tropical fruit, deep chocolate undertones, and elegant floral complexity.
Origin & Process
📍 Region: Piendamó, Cauca, Colombia
🌍 Process: Thermal Shock – Advanced Fermentation
🌱 Variety: Yellow Bourbon – Prized for Its Delicate Floral Aromatics & Bright Fruit Character
A Must-Try for Floral & Experimental Coffee Lovers
If you love vividly floral, fruit-forward coffees with scientific precision in processing, this Yellow Bourbon Thermal Shock is an unforgettable experience. Perfect for pour-over, espresso, or even cold brew, it’s a coffee that rewrites expectations of what a floral coffee can be.
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: Rose, Lavender, Chamomile, Strawberry-Guava, Kumquat, Raw Cacao
The Process – Precision & Science in Every Step
Wilton’s Thermal Shock Method is a multi-stage process designed to enhance clarity, sweetness, and complexity, ensuring every cup is a sensory masterpiece.
✅ Step 1: Double Sterilization – Cherries are washed with ozonated water and UV light, removing unwanted microbes while preserving desirable flavors.
✅ Step 2: Two-Stage Anaerobic Fermentation – Carefully controlled yeast fermentation unlocks deeper complexity:
✔ 52-hour whole cherry fermentation at 18°C – Enhances floral aromatics and fruit intensity.
✔ 48-hour mucilage fermentation at 21°C – Develops sweetness and a layered fruit profile.
✅ Step 3: Thermal Shock Washing – A rapid hot (40°C) and cold (12°C) rinse locks in delicate aromatics, ensuring clarity in the cup.
✅ Step 4: Precision Drying – A 36-hour drying process at gradually reduced temperatures preserves integrity and highlights natural flavors.
Flavor Profile – A Floral & Fruity Sensory Experience
☕ Aroma: Intensely floral with rose, lavender, and chamomile, layered with vibrant citrus.
☕ First Sip: A juicy explosion of strawberry-guava, kumquat, and raw cacao, offering a perfect balance of sweetness and acidity.
☕ Body: Silky-smooth and satiny, with a rich, juicy acidity that enhances complexity.
☕ Finish: Long and evolving, with a lingering floral bouquet of rose and lavender, beautifully balanced by a sweet, tart finish.
From the moment you grind the beans, you’ll experience an intoxicating wave of floral aromatics, reminiscent of fresh potpourri. The brewed cup is a vibrant, fruit-forward masterpiece, showcasing juicy tropical fruit, deep chocolate undertones, and elegant floral complexity.
Origin & Process
📍 Region: Piendamó, Cauca, Colombia
🌍 Process: Thermal Shock – Advanced Fermentation
🌱 Variety: Yellow Bourbon – Prized for Its Delicate Floral Aromatics & Bright Fruit Character
A Must-Try for Floral & Experimental Coffee Lovers
If you love vividly floral, fruit-forward coffees with scientific precision in processing, this Yellow Bourbon Thermal Shock is an unforgettable experience. Perfect for pour-over, espresso, or even cold brew, it’s a coffee that rewrites expectations of what a floral coffee can be.
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.