Situated in the verdant, coffee-laden region of Piendamó, Cauca, Colombia, Granja Paraíso 92 stands as a symbol of meticulous craftsmanship and innovation within the specialty coffee industry. Under the stewardship of Wilton Benitez, a highly respected producer known for his devotion to both scientific accuracy and environmental responsibility, this farm has earned international recognition for its singular and expertly crafted coffee offerings.
At Granja Paraíso 92, the cultivation methods transcend conventional practices, blending advanced post-harvest techniques with a steadfast commitment to excellence. Located between 1,700 and 1,850 metres above sea level, the farm’s altitude creates an ideal microclimate for the production of exceptional specialty coffee. The confluence of fertile volcanic soils, cool mountain air, and pure spring water enriches the beans, imparting unparalleled flavour profiles.
The Yellow Bourbon varietal, celebrated for its equilibrium, sweetness, and lively acidity, flourishes in the nutrient-rich soils and high altitudes of Cauca, producing cherries that are naturally bright and imbued with intricate flavours.
Granja Paraíso 92 employs a state-of-the-art Washed Thermoshock Process, a proprietary method conceived by Wilton Benitez. This innovative technique marries traditional washed processing with thermal shock technology, carefully regulating fermentation and temperature to magnify the coffee’s distinctive attributes.
Only the ripest cherries are carefully handpicked, guaranteeing a uniform level of quality. The cherries undergo an anaerobic fermentation process, stimulating enzymatic activity and fostering the development of complex flavours. They are then subjected to controlled temperature fluctuations, alternating between hot and cold water, a method that preserves aromatic compounds while minimising bitterness. Following this, the cherries are pulped, and the mucilage is meticulously washed away, ensuring the beans' integrity is upheld. Finally, the beans are slowly sun-dried on raised beds to a moisture content of 10-12%, safeguarding both their structural integrity and sensory characteristics.
