Variety: Yellow Bourbon Process: Inoculated Anaerobic Washed

Drying: After handpick, dried on raised beds until moisture reaches 15-20%; cherries are rested for a week and dried on concrete beds until moisture reaches 10-15% Producer: Wilton Benitez Farm: Granja Paraiso 92

Elevation: 1500 MASL Region: Cauca Country: Colombia

Notes: Guava, Green Apple Candy, Kiwi, Tangerine

Wilton Benitez is a Colombian coffee producer specialized in experimental processing. El Paraíso 92 is a family farm that uses innovative farming systems such as terraces, drip irrigation, shading and laboratory nutrition count aimed to produce a unique coffee. The farm also houses a processing plant, microbiology lab and quality lab, for careful management of conditions to guide decisions throughout the processing stages, resulting in great quality control in their production.

Wilton never stops experimenting with new processes and yeast strain cultivation, and studying their impact on coffee quality and flavours. His passion for continuous learning is bound to bring him great success -- yet he generously shares his processes with producers, helping them achieve better quality, hence marketablity of their coffees.​