Our first-ever Yellow Tabi (Typica × Bourbon × Timor hybrid) lands in the studio. This micro-lot from Granja Paraíso 92, meticulously processed by Wilton Benítez, features an anaerobic phase in cherry followed by a natural process, then 38 °C controlled drying to concentrate sugars and lock in aromatics. It absolutely sings as filter, and with a little dialing-in makes a beautifully fruit-forward espresso as well.
 
Founded by Wilton Benitez, a seasoned coffee grower with over 26 years of experience and 16 years dedicated to specialty coffee, Granja Paraiso 92 is renowned for its commitment to quality and innovation. Utilizing advanced techniques such as terracing, drip irrigation, shading, and a laboratory-based nutrition system, the farm produces truly distinctive coffee.