INFINITE ANCIENT HEXES, Colombia
Wilton Benitez is a highly specialised Colombian coffee producer, with a lifetime of experience in the production and processing of exotic coffee, with several awards for the quality of his...
Lychee, Apple, Sugarcane Juice
Producer: Wilton Benitez
Farm: Granja el Paraíso 92
Region: Piendamo, Cauca
Varietal: Castillo & Colombia
Processing: Washed & Controlled Drying
Varietal: Castillo & Colombia
Processing: Washed & Controlled Drying
Altitude: 1,650 MASL
Wilton Benitez is a highly specialised Colombian coffee producer, with a lifetime of experience in the production and processing of exotic coffee, with several awards for the quality of his coffees. Today, Wilton has a processing plant in the Department of Cauca and two small farms (one in Cauca and the other in Risaralda). His farm meets high standards of quality and control and ethical practice.
Wilton Benitez is a highly specialised Colombian coffee producer, with a lifetime of experience in the production and processing of exotic coffee, with several awards for the quality of his coffees. Today, Wilton has a processing plant in the Department of Cauca and two small farms (one in Cauca and the other in Risaralda). His farm meets high standards of quality and control and ethical practice.
Granja el Paraíso 92 is a family farm that has different varieties such as Java, Bourbon Pink, Geisha, Pacamara, Caturra, Tabi, Castillo, Supremo and Colombia. They use highly innovative cultivation systems such as terraces and drip irrigation. It has its own laboratories to calculate all the details from shade to nutrition with scientific efficiency - all aimed at producing unique coffees and tasty coffees.
The processes applied to the different coffees start from a strict selection, sterilisation and characterisation of the cherry. Next is the first phase of controlled anaerobic fermentation, where a specific microorganism is added for each process. After that, the coffee is pulped and subjected to a second fermentation phase which is followed by a bean sealing process that is carried out through impacts of hot and cold water to improve the organoleptic conditions of the coffee.