Colombia "Granja Paraiso" - Filter

Region: Piendamo, Cauca

Process: Double Anaerobic Fermentation Washed

Variety:  Pink Bourbon 

Altitude: 1950 masl

SCA Score: 88

Tasting Notes:  Key lime, vanilla, tropical fruits

Finca El Paraíso-92 is a family farm that produces different varieties such as Java, Bourbon Pink, Geisha, Pacamara, Caturra, Tabi, Castillo, Supremo and Colombia using highly innovative cultivation systems such as terraces, drip irrigation, shady and nutrition calculations in the laboratory all aimed at producing a unique coffee. Finca Paraiso-92 also has a microbiology laboratory, quality laboratory and processing plant. The processes applied to the different coffees start from a strict selection, sterilization and characterization of the cherry to later start with the first phase of controlled anaerobic fermentation, adding a specific microorganism for each process. Then, the coffee is pulped and subjected to a second fermentation phase. When the second phase ends, a bean sealing process is carried out through the impact of hot and cold water to improve the organoleptic conditions of the coffee.

Wilton Benitez is at the forefront of innovation in coffee processing. He is doing amazing things to create unique and masterful flavours. Wilton is a chemical engineer turned high-end coffee grower, and his scientific background, coupled with decades of experience in coffee growing/tasting, has led to some of the most unique and nuanced coffees you can experience. Through fermentation technology and strict processing protocols, he is discovering endless possibilities for enhancing and highlighting the unique and special characteristics of his carefully cultivated coffee.