Granja Paraíso 92 Red Bourbon

Notes: Red Apple, Caramel, BerriesOrigin: Cauca, ColombiaProducer: Wilton BenitezFarm: Granja Par...

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The coffee is dried in 46 hours in controlled mechanical equipment.\u003c\/p\u003e\n\u003cp\u003eChemical engineer turned top notch coffee grower, Wilton Benitez is one to know. He is a highly specialized coffee producer, with a lifetime of experience in cultivating exotic and sought after coffee.\u003c\/p\u003e\n\u003cp\u003eWilton’s company has a processing plant in the region of Cauca, Colombia, where he and his team ensure the same standard of quality, from regional lots to microlots.\u003c\/p\u003e\n\u003cp\u003eAt his farm, El Paraiso 92, Wilton grows over ten different varieties, implementing a crazy array of innovative cultivation systems and processing techniques. Think drip irrigation, shade-growth and terraces. 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Manual harvest.\u003cbr\u003e2. Manual selection of only ripe fruits.\u003cbr\u003e3. Sterilization with ozonated wáter.\u003cbr\u003e4. Sterilization with ultraviolet light.\u003cbr\u003e5. Fermentation begins in an anaerobic bioreactor.\u003cbr\u003e6. We add a yeast called Saccharomyces var. diastaticus.\u003cbr\u003e7. Verification of Ph and brix degrees. PH=6 and Brix Degree= 16.\u003cbr\u003e8. We ferment the fruits for 48 hours.\u003cbr\u003e9. We start drying at 40 degrees Celsius.\u003cbr\u003e10. The coffee is dried in 46 hours in controlled mechanical equipment.\u003c\/p\u003e\n\u003cp\u003eChemical engineer turned top notch coffee grower, Wilton Benitez is one to know. He is a highly specialized coffee producer, with a lifetime of experience in cultivating exotic and sought after coffee.\u003c\/p\u003e\n\u003cp\u003eWilton’s company has a processing plant in the region of Cauca, Colombia, where he and his team ensure the same standard of quality, from regional lots to microlots.\u003c\/p\u003e\n\u003cp\u003eAt his farm, El Paraiso 92, Wilton grows over ten different varieties, implementing a crazy array of innovative cultivation systems and processing techniques. Think drip irrigation, shade-growth and terraces. Think anaerobic fermentation, introduced microorganisms and strict selection.\u003c\/p\u003e\n\u003cp\u003eIf that’s not enough to convince, Wilton measures absolutely everything at a chemical level, calculating fermentation and nutrition in one of his labs (Yep, we said labs. Plural).\u003c\/p\u003e\n\u003cp\u003eAt the very top level, his coffees have been turning heads these last few years, and we are so excited to have one of his coffee in our lineup!\u003c\/p\u003e"}

Notes: Red Apple, Caramel, Berries
Origin: Cauca, Colombia
Producer: Wilton Benitez
Farm: Granja Paraíso 92
Process: Washed + Single anaerobic fermentation, 48h (cherry)
Altitude: 1900-2100 MASL
Variety: Red Bourbon

1. Manual harvest.
2. Manual selection of only ripe fruits.
3. Sterilization with ozonated wáter.
4. Sterilization with ultraviolet light.
5. Fermentation begins in an anaerobic bioreactor.
6. We add a yeast called Saccharomyces var. diastaticus.
7. Verification of Ph and brix degrees. PH=6 and Brix Degree= 16.
8. We ferment the fruits for 48 hours.
9. We start drying at 40 degrees Celsius.
10. The coffee is dried in 46 hours in controlled mechanical equipment.

Chemical engineer turned top notch coffee grower, Wilton Benitez is one to know. He is a highly specialized coffee producer, with a lifetime of experience in cultivating exotic and sought after coffee.

Wilton’s company has a processing plant in the region of Cauca, Colombia, where he and his team ensure the same standard of quality, from regional lots to microlots.

At his farm, El Paraiso 92, Wilton grows over ten different varieties, implementing a crazy array of innovative cultivation systems and processing techniques. Think drip irrigation, shade-growth and terraces. Think anaerobic fermentation, introduced microorganisms and strict selection.

If that’s not enough to convince, Wilton measures absolutely everything at a chemical level, calculating fermentation and nutrition in one of his labs (Yep, we said labs. Plural).

At the very top level, his coffees have been turning heads these last few years, and we are so excited to have one of his coffee in our lineup!

Granja Paraíso 92 Red Bourbon

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