Colombia Granja Paraiso92 Geisha papaya punch

Colombia Granja Paraiso92 Geisha

“Papaya Punch”

A Reinterpreted Coffee from Paraiso92

Savor a beautifully balanced cup that unfolds soft fruit tones of papaya and mandarin, layered with delicate aromas evocative of orange blossom and black tea. Experience this pioneering coffee, born from state-of-the-art processing technology.

🌍 Coffee Information

• Farm Name: Paraiso92
• Region: Piendamo, Cauca, Colombia
• Farm Owner: Wilton Benitez
• Cultivation Altitude: 1,950 m
• Variety: Geisha
• Processing Method: Anaerobic fermentation with Ale beer yeasts + EA Decaffeination
• Cup Notes:  Papaya, Black tea, Orange blossom

Processing Details (English Translation)

1. Only fully ripe cherries are harvested and hand-sorted (typically 95 % ripe cherries, 5 % pintona cherries).

2. Cherries are sanitized with ozonated water and ultraviolet light to reduce microbial load.

3. Berries larger than 11.2 mm are selected for processing.

4. The cherries are pulped to remove the outer skin and pulp.

5. The pulped parchment is placed in sealed stainless-steel tanks for 52 hours of anaerobic fermentation at 18 °C. An ale-yeast variant, Saccharomyces cerevisiae var. diastaticus, is inoculated to accentuate orange-like fruit notes and spicy nuances.

6. After fermentation, a temperature-shock wash is applied to stabilize the process and flavors (Stage 1: 40 °C → Stage 2: 12 °C).

7. Rapid drying follows at 35 °C for 48 hours, until the moisture content reaches 10.5 %.

8. The dried coffee is rested in sealed bags for 15 days to equilibrate before sensory evaluation.

9. After hulling, both electronic and manual sorting are performed to meet the required physical quality standards.

10. A panel of six tasters conducts final quality approval before release.

11. The coffee is vacuum-packed and shipped.

- Farm Information

Paraiso92 is a family-owned farm that produces a diverse range of coffee varieties—including Java, Pink Bourbon, Geisha, Pacamara, Castillo, Tabi, and Colombia—using highly innovative cultivation systems such as terracing, drip irrigation, shading, and systematic nutrient management.

As demonstrated by its numerous awards, Paraiso92 is dedicated to producing exceptionally unique coffees that are hard to find elsewhere. With its own microbiology lab, quality lab, and processing facility, the farm manages the entire process from harvesting to packaging under one roof.

Every conceivable technique in coffee processing is applied here: strict cherry selection, sterilization, controlled anaerobic fermentation tailored to the coffee’s characteristics, targeted use of microorganisms for flavor development, state-of-the-art no-damage pulping, and thermal shock washing (a method that applies temperature shocks using cold and hot water) are all integrated to achieve outstanding quality.

This is not a product of mere chance but a scientific coffee crafted through meticulously calculated processing. Experience Wilton Benitez’s Paraiso92.

Farm Owner Information

Wilton Benitez – The Innovator Behind Reproducible Coffee Art

Wilton Benitez, the owner of Paraiso92, is an innovator relentlessly dedicated to elevating coffee quality. Passionate about technology, biotechnology, and the development of new equipment, Wilton began his career as a coffee researcher at the age of 20 after graduating from high school and starting a business management degree.

He started his journey in the world of specialty coffee at SUPRACAFE—a green coffee company in Colombia—where he honed his skills and embarked on a path to produce unique coffees. His extensive research into factors affecting coffee quality, such as cultivation methods, varieties, and growing regions, has not only helped him manage larger volumes of coffee with consistent quality on the same farm but has also deepened his understanding of the raw material characteristics before processing.

In addition to raw material evaluation, Wilton has devoted himself to improving fermentation processes. While fermentation in wine and beer effectively controls flavor, systematic research on coffee fermentation has been limited. Consequently, building custom fermentation equipment to meet specific flavor requirements was both challenging and costly. To overcome this, Wilton and his peers have leveraged controlled technologies—such as bioreactors—to explore various yeasts and innovative fermentation methods.

Among his many achievements, Wilton developed a highly innovative fermentation and drying system that produces coffee of uniform quality without generating pollution. By controlling two specific areas he identified in 2010, he has set the standard for producing specialty coffee that requires rigorous research and development during drying. Every coffee he processes achieves these excellent characteristics.

Moreover, Wilton is recognized as a Q-Processing Professional, a cupper, a roaster, and a coffee producer, with 16 years of research in coffee microbiology and its chemical composition under his belt.