Colombia Granja Paraíso 92 - SL-28 (100g Jar)

Origin

• 🇨🇴 Colombia· Cauca

Tasting notes

Character

• Funky
  65
• Experimental
  50
• Bright
  25

Notes of concord grape, cherry cola, candy apple. Wilton Benitez, who is part mad scientist, part engineer, & part coffee farmer, has been producing coffee for 28 years, 18 years of which he has exclusively been focused on specialty coffee. With the help of his brother, he designs and builds all of the industry leading equipment that he uses to process coffee on his farm. He uses bio-reactors, that he built for controlled fermentation, as well as being able to maintain constant control of factors like temperature, pH, and brix. This is no small endeavour and requires a huge amount of dedication to the process. Once the washedWashed processThe fruit is removed from the seed before drying, usually with fermentation and a water rinse. Tends to give clean, transparent cups where origin character shows clearly. parchment has been processed, he transfers the coffee to eco-dryers, again which he built, that run on meagre amounts of electricity, and allow to completely recycle the water that has been removed from the processed coffee. Andrew had the opportunity to visit Wilton in October of 2023, after meeting him in El Salvador in March of that year and had a phenomenal 3 days at his farm with him & his team. We've been purchasing his coffees ever since and welcomed him to our shop in Spring of 2025. His farm is a beautiful eco-system filled with local species of birds, animals, plants, all the which is surrounded by extremely healthy vegetation amongst one hundred hectares of specialty coffee, and we love purchasing his coffees. Varietals: SL-28SL28A Kenyan variety selected in the 1930s by Scott Agricultural Laboratories, prized for intense blackcurrant acidity and deep sweetness. Region: Piendamó, Cauca, Colombia Altitude: 1900 MASL Processing: Washed with Thermal ShockThermal shockAn experimental process that hits fermented cherry with rapid hot-then-cold water changes to lock aromatics into the seed. Associated with ultra-expressive competition lots. Fermentation: Double anaerobic fermentationAnaerobic fermentationCherries or depulped seeds ferment in sealed, oxygen-free tanks. Produces intense, unusual flavors — cinnamon, bubblegum, boozy fruit — that divide opinion.