Origin: Piendamó, Cauca, Colombia

Producer: Wilton Benitez

Farm: Granja Paraiso 92

Process: Anaerobic Fermentation with Thermal Shock Wash

Varieties: Pink Bourbon

Elevation: 1950masl

Importer: Macarena Cafe

Roast: Light

Notes: Passion Flakie, Rosehip, Sprite, Passionfruit

Transparency - we paid $14.95CAD/lb CAD+ shipping

NEW POTIONS - LIMITED QUANTITY

wot's potions?? POTIONS is our sub-section of our coffee menu that will have primarily processed focused coffees, that are experimental, fun, and sometimes funky!

We're super excited to expand our buying into this area of the market, and bring you the fun tasty treats you've been asking for!

Who’s Wilton Benitez & Granja Paraiso 92

Wilton is a long time coffee grower, Q-grader, and coffee roaster. Focusing these passions into growing rare selective coffees, and experimenting with unique style of processing to bring out specific and beautiful flavours.

He owns and manages three farms, with Granja Paraiso 92 being the smallest at 5 hectares, which utilizes innovative farming techniques, has a full processing plant, microbiology lab, and quality lab on the property.

I had the privilege to join a cupping ran by Wilton while Jenn and I were in Chicago, and hearing him speak about his passion behind his growing and processing was truly inspiring. The man is a perfectionist with a ton of curiosity, and his coffees show off his unique take on this weird little beverage we all love.

So what’s going on with this coffee?

We're starting with a cherry grown by Wilton Benitez, Specifically his Pink Bourbon varietal.  Pink Bourbon is a ~newer~ Varietal popping up all over Colombia, and for good reason! It produces amazing yields, great disease resistance, and does excellently in the altitudes of Colombia. It produces coffees that are reminiscent to southern Ethiopia, bright, fruity, and floral.

As the mad scientist that Wilton is, he takes this coffee and elevates it with his unique processing skills. After his usual process of picking only ripe cherries, density sorting, and sterilization, he puts the coffee into an oxygen-free environment (usually stainless steel tanks) and adds house-made microorganisms.

After the initial fermentation, the coffee is de-pulped, and undergoes a second phase of anaerobic fermentation, in his fancy bio-reactor. After this second fermentation he does his classic Thermal Shock washing with hot water, before a second wash with cold water.

He then quickly dries the coffee in his drier, until the coffee is a perfect 11% water content. It then undergoes strict quality control before being vac-sealed and shipped out!

With strict processes like this it's no wonder Wilton is constantly putting out bangers of coffees, and we're excited to be featuring yet another one!

What’s in the cup?

This cup is silky smooth and sweet, with big pops of florals and huge fruitiness. Big Rosehip aromatics, almost reminiscent of India's popular soft drink Rooh Afza. On the pallet you're greeted with a creamy sweet raspberry that reminds me of crushing Passion Flakies as a kid. Big complex citrus notes, like a nice Sprite over ice, and tonnes of tropical passionfruit sweetness and acidity.

If you like poppy, intense, but still clean anaerobic coffees, this one is for you.