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Tanat Coffee

Granja Paraiso 92 Dbl. Fermentation Washed Red Bourbon | Colombia

£18.50

  • Chocolate, Violet, Cherry Liqueur
Roast
Size
Roast Date

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Additional information

Coffee Details

Country of Origin
Colombia
Region
Cauca
Varietal
Red Bourbon
Process
Washed
Roast Level
Medium
Producer
Wilton Benitez
Farm
Granja Paraiso 92

What to expect

In the cup you can find

Chocolate, Violet, Cherry Liqueur

Overall profile

Bold and funky, think Black Forest Gateau as a flat white. Classic whacky Wilton Benitez.

Sensory profile

Acidity
3/5
Body
4/5
Sweetness
4/5
Funk
2/3
Adventurous
4/5

About Tanat Coffee

Tanat roasts specialty coffee in Paris, opening a new chapter after its earlier life as Kawa. It sources directly from producers and roasts with precision, pursuing clean, balanced profiles that preserve each coffee’s terroir, identity and aromatic character.

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Roaster notes

Colombia — Wilton Benitez Granja Paraiso 92 Red Bourbon (Double Fermentation Washed)

Tastes Like — 💜 Violet • 🍒 Cherry Liqueur • 🍫 Chocolate

DETAILS

  • Producer: Wilton Benitez
  • Farm: Granja Paraiso 92
  • Region: Valle del Cauca, Colombia
  • Varietal: Red Bourbon
  • Process: Double Fermentation Washed
  • Score: 88
  • Harvest: 2026
  • Roast Profile: Espresso
  • Acidity: Medium | Body: Liquorous | Roast: Light

INTRO
A Colombian espresso from Wilton Benitez, grown at the legendary Granja Paraiso 92 in Valle del Cauca. Here, Red Bourbon is worked with an experimental approach, notably a controlled washed fermentation that pushes aromatic expression while keeping a clean, precise balance in the cup. In espresso, the profile opens on a highly expressive violet, then reveals a cherry liqueur sensation, dense and lightly tart, before stretching into a deeper dark chocolate. In the cup: violet, cherry liqueur, and chocolate.

THE PRODUCER
Granja Paraiso 92 is run by Wilton Benitez, a farm using highly innovative systems — terraces, drip irrigation, shading, and laboratory nutrient tracking — aimed at producing genuinely unique coffee. The farm runs its own processing plant, microbiology lab, and quality lab, producing washed, natural, honey, and anaerobic coffees across both single and double fermentation, with bioreactors and specific microorganisms giving Wilton's coffees their distinct, standardised profiles.

THE PROCESS
This lot uses a Double Fermentation Washed process, layering controlled fermentation stages before washing to build aromatic complexity while preserving structural balance.

The controlled double fermentation is the defining step here — it's what pushes the aromatic expression into highly expressive violet, dense cherry liqueur, and deep chocolate, adding complexity without masking the variety and terroir's own character.

THE CUP
Floral, liquorous, and structured — a highly expressive violet opens the cup, giving way to a dense, lightly tart cherry liqueur sensation, before stretching into a deeper dark chocolate finish.

Flavour Notes
💜 Violet 🍒 Cherry Liqueur 🍫 Chocolate

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Country of Origin

Colombia, South America

In this coffee

Bold and funky, think Black Forest Gateau as a flat white. Classic whacky Wilton Benitez.

  • Chocolate
  • Violet
  • Cherry Liqueur

This lot’s process Dbl. Fermentation

About this origin Colombia’s three Andean ranges create an exceptional range of climates and harvest seasons. Its coffees often combine caramel-like sweetness with citrus, red fruit and florals, ranging from comforting and balanced to intensely expressive.

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Coffee Process

Washed

In this coffee

Bold and funky, think Black Forest Gateau as a flat white. Classic whacky Wilton Benitez.

  • Chocolate
  • Violet
  • Cherry Liqueur

This lot’s process Dbl. Fermentation

How it works The fruit is removed from the coffee seed. Water and fermentation then help clear away the sticky layer before the seed is dried.

Typical influence Washed coffees are often described as clean and bright, with clear flavours, lively acidity and a crisp finish.

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Coffee Variety

In this coffee

Bold and funky, think Black Forest Gateau as a flat white. Classic whacky Wilton Benitez.

  • Chocolate
  • Violet
  • Cherry Liqueur

This lot’s process Dbl. Fermentation

About this variety

Bourbon is often associated with a sweet, rounded and balanced cup. Depending on the lot, that can range from gentle fruit and citrus to caramel-like richness.

Why this one is different
  • Colombia
  • Cauca
  • Washed

Colombian Red Bourbon can be floral, winey and rich in red fruit. The reviewed washed coffee is lifted and juicy, while honey processing turns that direction towards red plum, silky caramel and dark chocolate. Both feel sweet and rounded, but the process decides whether the cup reads as bright and aromatic or deeper and more indulgent.

Washed processing can make acidity and variety character easier to read, although fermentation and drying choices still matter.

A little background

The reviewed lots come from Huila and Valle del Cauca, including a traceable planting at Finca Tamana and a honey-processed lot from Finca Potosí. Their contrasting methods show why farm and process matter as much as the shared Red Bourbon name.

Identification note This context follows the producers' Red Bourbon identification. It is based on two Colombian lots with different processes, so the exact fruit depth, caramel and chocolate character should remain lot-specific.

Classification Bourbon family

Technical lineage Red Bourbon is the red-fruited form of Bourbon, part of the Bourbon-related Arabica group that spread through Latin America during the nineteenth century.

Variety is a guide, not a flavour guarantee. Lot notes are more specific.

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