Wilton Benitez has been producing top quality coffee for more than 26 years. 16+ years of experience with specialty coffee. Roaster. Q-grader processor. Non-certified tester but with a lifetime of experience in the tasting process. Wilton wanted to put his goal and passion into creating wonderful and exciting coffee through his recently established company, Granja Paraiso 92.

All the state of the art equipment and machinery is designed by Wilton, and assembled in the farm by him with the help of his brother.

The use of bioreactors and specific microorganisms for controlled fermentation coupled with a constant control and monitoring of factors such as temperature, pH, brix degrees and electric conductivity make Granja Paraiso 92´s coffee to stand out from the rest and offer a value added like no other. All this allow the producer to have distinct, unique and standardized profiles and notes.

Drying machines at the farm don’t use fossil fuels and only need moderate electric energy for their operation avoiding greenhouse gas emissions.

Here is a breakdown of the process for this coffee:

1. Manual picking of cherries. 
2. Classification by density 
3. Classification by size. 
4. Ozone sanitization. 
5. Ultraviolet light sanitization 
6. Classification of ripe cherries. 
7. Characterization of cherries (degree of maturation, brix degrees of the grain, PH of 
the grain and others). 
8. The fruits are immersed in water at 90 centigrade for a short time to achieve a 
better sterilization of the fruits and open their pores. 
9. The first phase of fermentation of the fruits begins in anaerobic bioreactors where 
the microorganism is added. 
10. Once the first fermentation phase is finished, the shell of the fruits is removed to 
take them to other bioreactors and start the second fermentation phase. 
11. We recover the juices produced during the fermentation of cherries to add them in 
the fermentation of pulped coffee. 
12. After the second phase of fermentation is finished, the grains are again subjected to 
hot water impacts to later be washed with cold water. 
13. The washed coffee is taken to the ecological drying equipment where the drying 
curve is configured, which for this coffee is 40 degrees Celsius for the initial 12 
hours and 35 degrees Celsius for the last 24 hours. 
14. In 36 hours of drying, the coffee reaches the desired humidity of 11% and stored in 
plastic bags. 
15. The process ends and the coffee is ready for quality control.

Recommendation: 
Resting: 2+ weeks
Espresso: 1:2.2-2.4, 92-93c, 27-30s
Filter: 1:16-1:17, 92c