Granja Paraiso 92 | Colombia

TL;DR: a superstar producer helping their local growers. Signature flavours from Wilton, and the goodness of helping others, a guaranteed winner.

 

Chemical engineer turned top notch coffee grower, Wilton Benitez is one to know. With his evasive and acclaimed thermo shock processing techniques, working with Wilton has been watching a master at work. He is a highly specialised coffee producer, with a lifetime of experience in cultivating exotic and sought after coffee.  

 

Wilton’s company has a processing plant in the region of Cauca, Colombia, where he and his team ensure the same standard of quality, from regional lots to microlots. At his farm, El Paraiso 92, Wilton grows over ten different varieties, implementing a crazy array of innovative cultivation systems and processing techniques. Think drip irrigation, shade-growth and terraces.  Think anaerobic fermentation, introduced microorganisms and strict selection. 

 

If that’s not enough to convince, Wilton measures absolutely everything at a chemical level, calculating fermentation and nutrition in one of his labs (Yep, we said labs.  Plural).

 

At the very top level, his coffees have been turning heads these last few years, and we love representing him on this side of the world.  Cheers Wilton!

 

This Red Bourbon varietal is a mixed harvest from farmers nearby Granja Paraiso 92, owned by Wilton Benitez. Wilton sources freshly harvested coffee cherries from farmers. He then brings the cherries to his processing facility near a town called Piendamo, where he ferments the coffee for 36 hours. The coffee is depulped, washed and dried in his state of the art facility. Far More requested that Wilton produce a higher volume coffee with a more accessible price point, and more broadly appreciated tasting notes – this is the result of discussion and testing from 2021-2023.

 

We’ve roasted this coffee to be rich, bold and exciting. A true celebration of Wilton’s commitment to great coffee and working with his local peers. We’ve made sure you’ll get rich textures of espresso, while enjoying Wilton’s signature flavours.

We prefer our filter brews from a v60, but we won’t judge for use of anything at all to make yourself a coffee - even a (clean) sock.

 

Our recommended ratio when brewing filter coffee is 60g of coffee per litre of water. Simply scale this down, or up, for your desired size of brew.

 

With all methods, you’ll want: a grind size similar to granulated sugar, boiling water, and about 3 minutes of brewing time. This goes for v60, aeropress, plunger, and the (still hopefully clean) sock.

 

Our favourite recipe for v60:

• 20g of medium to coarsely ground coffee, it’ll feel a little like granulated sugar.
• Set your kettle to boil, and ready your socks to be rocked.
• We use a 60g bloom, with a swirl of the slurry to make sure it’s all wet. You can stir of that’s easier, just don’t rip the paper!
• After that, when your timer is at 45 seconds, add more water to a total of 200g, and swirl gently.
• Then finally at 1:15 on your timer, add the rest of your water, to 330g, and do one last little swirl.
• Wait till it drains through, roughly 3:30 is a good time, pour into your favourite mug, and let those socks be rocked.

 

If you’d like more info or tips, get in touch! hello@coreroasters.cc