Wilton Benítez — Granja Paraíso 92

Origin: Piendamó, Cauca, Colombia
Producer: Wilton Benítez
Farm: Granja Paraíso 92
Variety: Pink Bourbon
Process: Thermal Shock
Elevation: 1,950 MASL

MEET THE PRODUCER

With over twenty-six years of experience in coffee cultivation - most of them dedicated to the pursuit of excellence in specialty coffee—Wilton Benítez has earned a reputation as one of Colombia’s most innovative producers. Yet, becoming a coffee grower wasn’t originally part of the plan. Wilton trained and worked as a chemical engineer before ultimately redirecting his technical expertise and scientific curiosity toward the world of coffee.

Today, Wilton owns and operates Granja Paraíso 92, a pioneering coffee company in Cauca that has become synonymous with precision and innovation. The farm features its own processing plant, microbiology laboratory, and quality control lab, allowing Wilton and his team to experiment with groundbreaking fermentation techniques and microbial management. What began as a scientific curiosity has evolved into one of the most advanced processing operations in Latin America.

TRUST THE PROCESS

Each step of Wilton’s process reflects his engineering background. Ripe cherries are meticulously handpicked and sorted for quality by size and density, then sterilised twice - first with ozonated water and again with ultraviolet light.

Fermentation occurs in two precise stages. The first is a 52-hour anaerobic fermentation in cherry at 18°C, inoculated with carefully selected yeast cultures. During this stage, the mucilage is collected and later reintroduced in the second fermentation. Once de-pulped, the coffee enters a 48-hour anaerobic fermentation in mucilage at 21°C.

After fermentation, Wilton applies his signature thermal shock washing—first rinsing the coffee with water at 40°C, then immediately cooling it with water at 12°C. This rapid change in temperature helps to lock in volatile aromatics and accentuate sweetness. Finally, the coffee is dried for 36 hours: the first 12 hours at 40°C and the remaining 24 at 35°C, achieving desired moisture stability.

TAKE A SIP

This Pink Bourbon is Wilton’s hallmark creation—a masterclass in controlled fermentation and flavour design. The cup is vibrant, tropical, and expressive, balancing juicy sweetness with the lively tang of fruit acidity. Expect passion fruit candy, peach iced tea, and lemon meringue, all lifted by a subtle, hoppy character reminiscent of Mosaic or Galaxy hops. As it cools, the cup opens beautifully, revealing notes of lemon meringue!

TASTES LIKE

🍑 Peach Iced Tea
🍋 Lemon Meringue
🍈 Passion Fruit Candy
🌿 Mosaic Hops

WHY WE LOVE IT

A perfect synthesis of science and craftsmanship, this lot represents everything that makes Granja Paraíso 92 so exciting. Wilton’s thermal shock process pushes the boundaries of flavour while maintaining clarity, sweetness, and balance—proof that precision and passion can coexist beautifully in a single cup.

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.