Colombia Granja Paraiso92 Pink bourbon Rose Bouquet

Colombia Granja Paraiso92 Pink bourbon

“Rose Bouquet”

A coffee as vibrant as a bouquet of roses, sweet as cotton candy, and as clean as mountain spring water.

Crafted with the most advanced fermentation and washing technology available today, this coffee is a testament to the future of specialty processing.

🌍 Coffee Information

• Farm: Paraiso92

• Region: Piendamo, Cauca, Colombia

• Producer: Wilton Benitez

• Altitude: 1,950m

• Variety: Pink Bourbon

• Process: Double anaerobic fermentation with microorganisms, followed by thermal shock wash

• Cup Notes: Rose, Hibiscus, Passion Fruit, Black Tea

🧪 Processing Details

1. Selective Harvesting:Only fully ripe cherries are picked (typically 95% ripe cherries, 5% Pintona cherries).

2. Sanitization:Cherries are sanitized using ozonated water and UV light to reduce microbial load.

3. Sorting:Cherries are sorted by size and density to remove underripe or overripe ones.

4. First Anaerobic Fermentation:Sorted cherries are placed into stainless steel tanks with pressure control, where selected microorganisms are introduced. Fermentation lasts between 16–96 hours depending on the desired profile.

5. Depulping:Using high-tech equipment, cherries are depulped with minimal damage to the beans.

6. Second Anaerobic Fermentation:The parchment is re-sterilized with ozonated water, then inoculated with specific microorganisms for secondary fermentation (duration varies between 48–720 hours depending on the flavor profile).

7. Thermal Shock Wash:Hot and cold water are used to fix aromas and sanitize via thermal shock.

8. Drying & Stabilization:Beans are dried until they reach 16% moisture, then sealed in grain bags for 8 days of yeast-driven flavor development.

9. Final Drying:After stabilization, beans are further dried for 12 hours until moisture reaches 10–11%.

10. Packaging & Resting:Beans are packed in food-grade plastic and rested for 15 days.

11. Hulling & Sorting:Once rested, beans are hulled and undergo electronic and manual sorting to meet export standards.

12. Final Quality Check:A team of six professional cuppers evaluates each lot before final approval.

13. Vacuum Packaging & Shipment.

- 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.