About the Producer
Wilton Benitez is one of Colombia’s most forward-thinking producers. With more than 26 years of coffee experience and 16 years in microbiology and processing research, Wilton has become a global reference point for innovation. At Granja Paraíso 92, his on-site labs and bioreactors allow precise control of fermentation variables such as pH, temperature, and °Brix. His signature Thermo Shock technique, using hot and cold water after fermentation, seals in volatile aromatics and creates exceptional flavour clarity.
About This Lot
Yellow Bourbon, a natural mutation of Bourbon, is prized for its balance of sweetness and citric brightness. Thriving at high altitudes, it develops complex sugars and aromatics. For this lot, cherries underwent 48 hours of anaerobic fermentation before Wilton applied his Thermo Shock method, locking in flavour precursors and aroma compounds.
The result is a cup alive with Kaffir Lime acidity, Lychee sweetness, and Frangipani florality — a beautiful expression of both variety and process.
Recipe
Suggested recipe for V60
Dose - 15g
Yield - 240g
Grind - Coarse
Water Temperature - 93c
Time : 2:55
4 pours of 60g every 45 seconds
*We use 1 cup Hario V60 Ceramic, our water is Reverse Osmosis 70ppm-100ppm
Fast Delivery
All orders are packaged with care and shipped within 3 business days.
You can expect your order to arrive within 4 business days within Australia metro areas, depending on shipping option chosen.
We ship internationally fresh coffee!
For international orders we use Fedex Express which takes about 3-10 business days depending on your location.
Colombia
Kaffir Lime, Lychee, Frangipani
1800 masl
