Wilton Benitez didn’t set out to be a coffee producer. With a background in engineering and years spent as a practicing chemical engineer, his early career was defined by lab work and precision systems—not fermentation tanks or drying beds.

Eventually, though, science met passion. Wilton redirected his technical expertise into specialty coffee, and today he leads Granja Paraíso 92, a standout operation in Colombia’s Cauca region. Known for rare varietals and hyper-controlled processing, the farm is a model of innovation—home to its own microbiology lab, quality control suite, and a fully integrated wet mill.

A coffee grower by choice, not by accident, Wilton’s process-driven approach has brought something new to Cauca—and coffees like this one are proof of just how far that vision has come.

Process: 

This lot follows Wilton’s signature thermal shock method: two sterilizations (ozonated water and UV light), two rounds of anaerobic fermentation (one in cherry, one in mucilage), and two final rinses—hot, then cold.

The twist? It’s decaffeinated. After processing, the coffee is sent to an EA lab in Colombia for Ethyl Acetate Decaffeination. There, a naturally derived sugar alcohol is used to remove the caffeine—without stripping the flavor. It's chemistry doing its best work, twice over.

In the Cup:

Decaf has evolved. Thanks to Wilton’s processing and advancements in EAD, this cup lands squarely in the “no way this is decaf” category. Floral and tea-like, it opens with lemongrass and black tea, then lifts into citrus sweetness—think lemon candy or candied grapefruit. A whisper of apricot brings in balance and softness.

Delicate, composed, and refreshingly clean. If you're still judging decaf by its past, this is the one to change your mind.

Tasting Notes: Lemongrass, Candied Grapefruit, Apricot, Black Tea

Producer - Wilton Benitez

What is the roast recency?

We recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.