Granja Paraíso 92 — Double Anaerobic (Wilton Benítez)
Granja Paraíso 92 in Piendamó, Cauca, Colombia is the innovative farm of Wilton Benítez. With its own microbiology lab, bioreactors, and precision drying systems, the farm has become a global reference for experimental processing.
This release highlights Wilton’s meticulous Double Anaerobic Fermentation with Thermal Shock, delivering a cup that is both exuberant and elegant.
Origin: Piendamó, Cauca, Colombia
Producer: Wilton Benítez, Granja Paraíso 92
Elevation: 1,800 – 2,100m
Process: Double Anaerobic
Variety: Caturra
Cup Profile: Passionfruit, lychee, wildflowers, lemon-lime, and cocoa. Bright, candy-like citrus layered over tropical sweetness with a clean finish.
Why We Love It?
This lot marries Colombian terroir with cutting-edge fermentation science. Every element of the process—pH, °Brix, temperature—was monitored to achieve remarkable clarity and repeatability. The result is a cup that feels almost impossible without additives yet is entirely process-driven.
Brew Notes Filter: 1:16, 92–94°C, medium-fine grind. Let it cool for the aromatics to bloom. Espresso: 1:2.2 ratio, 28–32 seconds. Lower temp (91–92°C) to balance acidity
Granja Paraíso 92 — Double Anaerobic (Wilton Benítez)
Granja Paraíso 92 in Piendamó, Cauca, Colombia is the innovative farm of Wilton Benítez. With its own microbiology lab, bioreactors, and precision drying systems, the farm has become a global reference for experimental processing.
This release highlights Wilton’s meticulous Double Anaerobic Fermentation with Thermal Shock, delivering a cup that is both exuberant and elegant.
Origin: Piendamó, Cauca, Colombia
Producer: Wilton Benítez, Granja Paraíso 92
Elevation: 1,800 – 2,100m
Process: Double Anaerobic
Variety: Caturra
Cup Profile: Passionfruit, lychee, wildflowers, lemon-lime, and cocoa. Bright, candy-like citrus layered over tropical sweetness with a clean finish.
Why We Love It?
This lot marries Colombian terroir with cutting-edge fermentation science. Every element of the process—pH, °Brix, temperature—was monitored to achieve remarkable clarity and repeatability. The result is a cup that feels almost impossible without additives yet is entirely process-driven.
Brew Notes Filter: 1:16, 92–94°C, medium-fine grind. Let it cool for the aromatics to bloom. Espresso: 1:2.2 ratio, 28–32 seconds. Lower temp (91–92°C) to balance acidity
