Granja Paraíso 92 / Wilton Benitez / Orange Bourbon / Washed Anaerobic with Thermal Shock
At Granja Paraíso 92, coffee and science come together with one purpose: to reveal the full potential of every harvest. This lot features the rare Orange Bourbon, a natural mutation of Bourbon known for its vibrant orange-yellow cherries. Grown at over 1,950 metres above sea level, the cool mountain climate allows the cherries to ripen slowly, building exceptional sweetness and flavour complexity before processing begins.
This coffee showcases Wilton Benitez’s innovative approach to fermentation. Through carefully controlled anaerobic fermentation and his signature Thermal Shock process, he creates a cup that is vibrant, elegant, and remarkably clean.
The cup opens with refreshing notes of eucalyptus and mint, followed by the delicate sweetness of ginger blossom and dried persimmon. As the coffee cools, the sweetness becomes more pronounced, revealing exceptional clarity, refined balance, and a long, elegant finish that continues to evolve with every sip.
Every step of the process is intentional. The cherries are carefully sorted before undergoing controlled anaerobic fermentation with selected microorganisms. After depulping, the coffee enters a second fermentation before receiving Granja Paraíso 92’s signature Thermal Shock treatment, where the beans are briefly exposed to hot and cold water. Combined with carefully controlled drying, these techniques produce a coffee with remarkable consistency, clarity, and a beautifully expressive flavour profile.
The result is a coffee that reflects Wilton’s philosophy: thoughtful innovation should never overshadow the coffee itself, but instead reveal its natural beauty with greater clarity and precision.
About the Farm & Producer
Granja Paraíso 92 / Wilton Benitez
High in the mountains of Piendamó, Cauca, Wilton Benitez has become one of Colombia’s leading innovators in specialty coffee. Originally trained as a chemical engineer, he combines scientific expertise with more than 26 years of coffee-growing experience to continually push the boundaries of coffee processing.
Granja Paraíso 92 is more than a coffee farm. It is a place where research, technology, and craftsmanship come together. With an on-site microbiology laboratory, quality laboratory, and processing facility, Wilton and his team carefully monitor every stage of fermentation, drying, and quality control. Many of the farm’s processing systems were designed by Wilton himself, allowing every lot to be produced with extraordinary precision and consistency.
Today, Granja Paraíso 92 is recognised around the world for producing some of Colombia’s most innovative coffees, demonstrating how careful farming, scientific understanding, and respect for the coffee can come together to create truly memorable cups.
Granja Paraíso 92 / Wilton Benitez / Orange Bourbon / Washed Anaerobic with Thermal Shock
At Granja Paraíso 92, coffee and science come together with one purpose: to reveal the full potential of every harvest. This lot features the rare Orange Bourbon, a natural mutation of Bourbon known for its vibrant orange-yellow cherries. Grown at over 1,950 metres above sea level, the cool mountain climate allows the cherries to ripen slowly, building exceptional sweetness and flavour complexity before processing begins.
This coffee showcases Wilton Benitez’s innovative approach to fermentation. Through carefully controlled anaerobic fermentation and his signature Thermal Shock process, he creates a cup that is vibrant, elegant, and remarkably clean.
The cup opens with refreshing notes of eucalyptus and mint, followed by the delicate sweetness of ginger blossom and dried persimmon. As the coffee cools, the sweetness becomes more pronounced, revealing exceptional clarity, refined balance, and a long, elegant finish that continues to evolve with every sip.
Every step of the process is intentional. The cherries are carefully sorted before undergoing controlled anaerobic fermentation with selected microorganisms. After depulping, the coffee enters a second fermentation before receiving Granja Paraíso 92’s signature Thermal Shock treatment, where the beans are briefly exposed to hot and cold water. Combined with carefully controlled drying, these techniques produce a coffee with remarkable consistency, clarity, and a beautifully expressive flavour profile.
The result is a coffee that reflects Wilton’s philosophy: thoughtful innovation should never overshadow the coffee itself, but instead reveal its natural beauty with greater clarity and precision.
About the Farm & Producer
Granja Paraíso 92 / Wilton Benitez
High in the mountains of Piendamó, Cauca, Wilton Benitez has become one of Colombia’s leading innovators in specialty coffee. Originally trained as a chemical engineer, he combines scientific expertise with more than 26 years of coffee-growing experience to continually push the boundaries of coffee processing.
Granja Paraíso 92 is more than a coffee farm. It is a place where research, technology, and craftsmanship come together. With an on-site microbiology laboratory, quality laboratory, and processing facility, Wilton and his team carefully monitor every stage of fermentation, drying, and quality control. Many of the farm’s processing systems were designed by Wilton himself, allowing every lot to be produced with extraordinary precision and consistency.
Today, Granja Paraíso 92 is recognised around the world for producing some of Colombia’s most innovative coffees, demonstrating how careful farming, scientific understanding, and respect for the coffee can come together to create truly memorable cups.
Filter
1:15
20g coffee : 300ml water
Water Temp 92°c → 88°c → 88°c
60ml → 200ml → 300ml
Extremely Light
Agtron 95
