Coffee Story
Wilton Benitez is the owner of Granja El Paraíso-92, an innovative coffee farm located in the Cauca region of Colombia. Wilton is well-known for growing different coffee varietals and pioneering new processing methods in the area. Before becoming recognized as a "coffee pioneer," Wilton was a trained chemical engineer. He has since channelled his scientific expertise into his lifelong passion for cultivating coffee by applying it to his fermentations, growing and processing methods.
About Granja El Paraiso 92
Granja Paraíso 92 is a family-owned farm that employs innovative farming practices, including terraces, drip irrigation, shading, and laboratory nutrition analysis, all aimed at producing a special coffee. The farm features a processing plant, microbiology lab, and quality lab. They are capable of producing coffees through various processes, such as washed, natural, honey, and anaerobic methods (both using single and double fermentations).
Situated near the equator in Piendamó, near the Puracé Volcano, this microregion is known for a high amount of sunlight, which allows it to grow at high elevations around 1950 MASL. It also has volcanic soil, due to the nearby Puracé Volcano, which provides rich nutrients that enhance the coffee's growing conditions. All of this terroir character contributes to the production of higher-quality coffees. The thermal amplitude exceeds 10°C, ranging from 13°C to 32°C, which contributes to longer maturation times and higher sugar content in the coffee beans.
In terms of farm technology, all equipment and machinery are designed and assembled by the producer, with assistance from his brother. The farm uses bioreactors and specific microorganisms for controlled fermentation, while continuously monitoring factors such as temperature, pH, Brix, and electrical conductivity. This meticulous approach enables Paraíso 92's coffee to really stand out, offering distinctive and consistent flavour profiles. The farm's drying machines operate without fossil fuels, requiring only moderate electrical energy, thereby avoiding greenhouse gas emissions.
About the Thermal Shock Fermentation Process
After being handpicked at peak ripeness, the coffee cherries are sorted based on quality, size, and density. They then undergo two rounds of sterilization: first with ozonated water and second with ultraviolet light. Following this, the cherries undergo a complex three-round fermentation.
The first round involves 52 hours of anaerobic fermentation in cherry at a temperature of 18°C, during which yeast is added to the mixture. During this phase, the mucilage is recovered and reintegrated into the fermentation environment for the next round. After this, the cherries are pulped and proceed to the second round: anaerobic fermentation in mucilage for 48 hours at a slightly warmer temperature of 21 degrees Celsius.
The cherries then undergo a third and final round of fermentation in an aerobic environment for 68 hours. Once fermentation is complete, they are washed using a thermal shock method: first with water at 40°C, then with cold water at 12 °C. Finally, the cherries are dried for 48 hours at a consistent temperature of 38 degrees Celsius. Once completed, it is then naturally decaffeinated using the E.A or Sugarcane method.
Much like all of our Single Origin decaf lots, we've developed the roast profile on this coffee so that it is great no matter how it’s brewed. We love it, whether it’s as a filter, an immersion, or as a decaf espresso option!
About the Natural Sugarcane Decaffeination Method
Sugar Cane or E.A. (Ethyl Acetate) processing (aka "The Natural Decaffeination Method") is done at the origin and begins by fermenting molasses from sugar cane to produce an alcohol. This alcohol is then mixed with acetic acid to form ethyl acetate. In Colombia, where much sugar cane is grown, this naturally occurring solvent makes sense as a complement to its thriving coffee-growing/processing industry. E. A is commonly found in wine, beer, fruit, vegetables, and other food and beverages.
First, the coffee is steamed to open up its pores. Next, the E.A. is applied via water, dissolving the green seeds' caffeine. Then, the caffeine is separated and filtered from the tank. Finally, the now-decaffeinated seeds are steamed again to remove any residual E.A. before being dried and shipped. This method avoids excessive heat or pressure, which can radically disrupt a green seed's cellular structure. One downside of this process is that, since the seed's pores are opened by steaming, the coffee tends to age more quickly (both roasted and green) than our regular single-origin offerings. You may notice this via the "sweaty," darker appearance of the roasted bean
