Caturra - Colombia - Granja Paraiso 92

This lot is our first experimental coffee, and certainly one of the most distinctive coffees we’ve released so far.

It’s a coffee with a particularly expressive character, and one that can inspire quite different reactions depending on what you enjoy in a cup. For us, that is part of the appeal. We’re always interested in coffees that explore the boundaries of flavour and give us something a little different from the norm, so we’re excited to share this one in a small batch.

Process

Thermal shock + Washed

In the cup

Peachy, mango, intense florals

Roast level

Light roast

Suitable for

Filter coffee or espresso

Cupping score

88

Harvest

2025

Background

From Finca El Paraíso 92 in Piendamó, Cauca, the farm is renowned for its highly experimental and innovative approach to coffee processing. Led by producer Wilton Benitez, El Paraíso 92 has become particularly known for pushing fermentation beyond conventional methods, drawing inspiration from fermentation techniques used in industries such as wine, beer and cheese.

Wilton applies a remarkable level of precision to the processing of his coffees, carefully controlling variables such as sugar concentration, pH, temperature and fermentation time. The farm also grows a diverse range of exotic varieties, including Geisha, Java and Pacamara, supported by precision agriculture, terrace cultivation, drip irrigation and carefully calculated plant nutrition programmes.

The processing itself is equally meticulous. Selected microorganisms are used in controlled fermentation, alongside a two stage fermentation process and bioreactor fermentation. The cherries are hand harvested and sanitised using UV light and ozone before processing, followed by thermal shock washing and a specialised water sealing technique designed to preserve and enhance the coffee’s aromatic character.