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Benitez , Colombia
Benitez , Colombia

Benitez , Colombia

Tax included.

Plum Tart, Fermented Berries, Dark Chocolate , Complex



Producer: Wilton Benitez - Granja Paraiso 92

Region: Cauca

Variety: Colombia

Processing: Washed Double Anaerobic Yeast

Altitude: 1,930m

Coming from one of the most awarded and exceptional Colombian coffee producer, Wilton Benitez from Granja Paraiso 92, this coffee is a flavour explosion. Lot of intense fruity and desert like notes combined with a high acidity and a long lasting dark chocolate aftertaste.

The processes applied to this lot start with a careful and strict selection, sterilization, and coffee cherry profiling. Subsequently, the first controlled anaerobic fermentation phase initiates, by adding a specific microorganism culture. Later on, the coffee is pulped and then subject to a second fermentation phase. When the second fermentation phase is done, a thermal shock process is carried out through hot and cold-water shots in an effort to improve and boost the organoleptic characteristics of the coffee.

Summarizing this legendary fermentation is just a few words, this could be called Double Anaerobic yeast fermentation with a thermal shock washing (cold and warm water).

The farm has a temperate humid microclimate that is affected much by the winds from the pacific in the east that create regular temperature differences. Due to the high elevation (between 1700 and 1900 m.a.s.l.) the beans ripen slowly having more time to generate sugars as input for fermentation. Although Wilton is open and happy to share his techniques, you won't do anything with those, as the many crafted and refined details are developed on the basis of his local environment for processing.

250g pack

Espresso Recipe:                                   
18-19g coffee (finely ground)                 
brew time 28 seconds               
38-42ml espresso

Filter Recipe:
6.5 grams (coarsely ground) coffee per 100ml water
brew time 2.5-3.5 minutes