Wilton Benitez - Thermal Shock Chiroso

Granja El Paraíso-92 is the brainchild of Wilton Benítez - a name that’s become synonymous with innovation in Colombian coffee. Based in Cauca, Wilton and his team are known not just for cultivating rare varietals, but for pushing the boundaries of processing in the region.

Before entering the world of coffee, Wilton trained as a chemical engineer - a background that now underpins his scientific, process-driven approach to post-harvest. Drawing from fermentation practices in wine, beer, and cheese, Wilton applies this deep understanding to coffee, meticulously monitoring variables like pH, sugar content, temperature, and time at every stage of fermentation.

Process:

This Chiroso lot begins with careful cherry selection - picked at peak ripeness, sorted by size and density. From there, Wilton’s signature precision kicks in. The cherries are first sterilised using ozonated water, followed by ultraviolet light. They’re then given a thermal soak at 90°C to encourage pore expansion and sweetness development.

What follows is 62 hours of anaerobic fermentation in cherry, conducted in a temperature-controlled environment with the addition of S-23 yeast. Drying is just as meticulous - slow and controlled over 88 hours until ideal moisture content is reached.

In the Cup:

Expect the clarity and elegance Wilton is known for. Lemongrass and floral tea lead the profile - delicate, herbal, refreshing. Underneath, a layer of spiced orange and peach tea adds warmth and depth. The sweetness is soft and refined - think powdered sugar - rounding out a cup that’s both technically impressive and effortlessly drinkable.

Tasting Notes: Lemongrass, Orange, Powdered Sugar, Peach 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.