EL PARAÍSO 92 GOLD BY WILTON BENITEZ

Wilton Benitez is a chemical engineer and coffee Q-grader turned innovative coffee producer. His passion for coffee led him to buy the land that became Granja El Paraíso 92 in 2015, named after working with nearby Finca El Paraíso. A lot of his techniques and equipment were built in-house, and through many years of R & D was finally able to achieve a flavor profile that is uniquely his own. To be honest, one of the main reasons we started this venture centers around the flavor quality of this coffee.

Cultivar • Red Bourbon

Process • Double Anaerobic + Thermal Shock Washed

Farm • Granja El Paraíso 92

Country • Colombia

Recommended rest time: 2 weeks after roast date.

EL PARAÍSO 92 GOLD PROCESS:

• 1. Harvest bourbon cultivar coffee cherries.
• 3. Sort cherries by density and size.
• 4. Sterilized with UV light and ozonation.
• 5. Blanch the cherries in hot water.
• 6. 52 hours of fermentation in anaerobic bioreactor sealed tanks where yeast (Saccharomyces Pastorianus) is added.
• 7.  The skins of the cherry are depulped – leaving the mucilage, the coffee seeds and the fermented cherry juice for a second round of anaerobic fermentation which lasts 48 hours. 
• 8. The coffee is then rinsed in warm and cold water, a process called Thermal Shock, removing the mucilage and to stop further fermentation.  
• 9. Lastly, the coffee goes through a 36 hour proprietary controlled drying and dehumidifying process which leaves the coffee at a desired, 10%-12% moisture content.