Free Delivery for Orders over $50
Finca Granja Paraiso 92 can be found in the Piendamo region of Cauca Valley, situated at an elevation ranging from 1800 to 2100 meters above sea level. Spanning five hectares, Granja Paraiso 92 is an innovative agricultural and processing venture overseen by Wilton Benitez and his siblings. Wilton, armed with a background in chemical engineering, is the mastermind behind the coffee processing and experimentation, while his brothers contribute to the farm's management and the development of specialized machinery employed in their operations. With over 26 years of experience in coffee cultivation and 16 years of dedicated research in coffee microbiology, Wilton Benitez is a Q Processing Professional with advanced knowledge in coffee cultivation and processing. Following his tenure as the Quality Control manager at Supracafe Colombia, he co-founded INDESTES SAS, the parent company of El Paraiso, in 2017 alongside Diego Samuel Bermudez of Finca El Paraiso. His responsibilities included facility management and the creation of new processing methods using cutting-edge technology.
Caturra Koji Process:
The journey of Granja Paraiso 92 coffees commences with a meticulous and stringent selection process, ensuring the cherries are at their peak ripeness. Following the sorting and sterilization of coffee cherries under UV light and a thorough cleansing with ozonated water to eliminate external bacteria and microorganisms that could impact the fermentation process, the cherries are placed inside a bioreactor to initiate anaerobic fermentation. Koji (also known as Aspergillus Oryzae) is introduced to inoculate the cherries. The fermentation proceeds for approximately 72 hours at a temperature of 22 degrees Celsius. Subsequently, the cherries are pulped, washed with clean water, and dried for 48 hours at 38 degrees Celsius.
Caturra coffee plants are a variant of the bourbon coffee plant. Similar to bourbon coffee, Caturra coffee is renowned for its sweetness, complexity, and crispness. However, Caturra plants have been modified to have a smaller stature and faster maturing berries, resulting in a higher coffee bean yield. The discovery of Caturra coffee plants dates back to a Brazilian plantation between 1915 and 1918 in the state of Minas Gerais. Once identified, select plants were sent to the Instituto Agronomico (IAC) of Sao Paulo State in 1937. Here, breeders studied the compact size of the plant, which allowed for denser planting and increased fruit production during harvest. Through mass selection, seeds from superior plants were collected and utilized to produce a new generation of Caturra plants. It was introduced in Guatemala in the 1940s and subsequently spread throughout Central America, where it has become one of the most economically significant coffee varieties.
Region: Valle de Cauca
Producer: Wilton Benitez
Altitude: 1850 meters above sea level
Processing: Japanese Koji Fermentation
Cupping Notes: Aromas of boozy raspberry jam and tropical fruit salad. Sweet brown sugar and black tea in the cup with highlights of white jasmine flowers, kumquats, juicy peaches and hops. Round and delicate tea like body with citric acidity and a silky mouthfeel.