Producer: Wilton Benitez
Wilton Benitez has been producing specialty coffees for over 16 years. Located in Piendamò, Cauca, Colombia, the Paraiso 92 farm uses innovative irrigation and shading systems for its coffee trees, and also has its own microbiology, quality control, and processing laboratories. Wilton Benitez's expertise undoubtedly results in exceptional batches of coffee with distinctive and truly unique flavors.

Origin: Colombia, Cauca
Varieties: Caturra
Altitude: 1900m
Process: Washed with thermal shock and 40-hour anaerobic fermentation.

What is thermal shock? This process involves exposing the grains to two contrasting temperatures: a bath of very hot water, followed by a bath of very cold water. The goal? To break down certain cellular structures that facilitate the absorption of internal aromas and influence the fermentation microorganisms.

What is anaerobic fermentation? This step is carried out without oxygen, in closed tanks, in this case, for 40 hours. The yeasts and bacteria present in the mucilage work slowly, the aromas and acids develop in a very controlled manner, thus obtaining more defined, more complex aromatic profiles.

The result? Flavors that are often tropical, fruity, sometimes vinous and smooth, with more structure and sweetness.
The profile is clean yet very aromatic, sweet, and complex. It strikes a balance between the clarity of a washed rum and the intensity of experimental processes, with a rounder texture than a traditional washed rum.