"Aromas of lemon custard, peach, and rose rise upon grinding. The first sip reveals lemon vanilla cake and peach milk tea with a touch of banana. Fuji apple, bergamot, and rose tea appear mid-palate, creating a sweet, full, and complex finish."

Granja Paraíso 92 is owned and operated by Wilton Benítez, one of Colombia’s most technically advanced and internationally recognized producers. His approach is grounded in biochemistry, microbiology, and precision fermentation engineering—methods that have positioned Paraíso 92 as a global benchmark for experimental processing.

Wilton’s career spans decades of applied research across agronomy, food science, and microbial management. Together with his family, he has built Paraíso 92 into a state-of-the-art facility equipped with sterilization chambers, bioreactors, controlled-temperature stainless steel fermentation tanks, and advanced drying systems. The farm also emphasizes environmental responsibility, community employment, and technical training programs that help neighboring producers adopt scientific post-harvest methods.

Located in Piendamó, Cauca at 1,700–1,800 masl, the farm benefits from cool highland temperatures, mineral-rich volcanic soils, and steady airflow—conditions that promote slow, even cherry maturation and dense bean development.

This lot is Pink Bourbon, a variety with possible genetic links to Ethiopian landraces. Known for its high mucilage content and structural resilience, Pink Bourbon performs exceptionally well in complex fermentation sequences, making it ideal for Paraíso 92’s specialized P09 protocols.

Ripe cherries are harvested based on Brix readings and pass through multiple sorting stages, including flotation and manual selection. Processing begins with sterilization steps to remove unwanted microorganisms before controlled inoculation or modulation begins.

The P09 series typically involves sequential anaerobic fermentations in temperature-regulated stainless steel tanks, where variables such as pH, temperature, pressure, and microbial activity are monitored in real time. After fermentation, cherries are pulped and may undergo additional controlled phases depending on the protocol.

Drying is carried out through a combination of mechanical dryers and raised beds with tightly managed airflow, humidity, and temperature until the parchment reaches 10–11% moisture. The coffee is then rested before dry milling and export preparation.

Variety : : Pink Bourbon
Altitude : 1800 masl
Process : P09
Origin : Valle de Cauca