Experience the synergy of world-class coffee processing at Wilton Benitez's renowned experimental lots at Granja Paraíso 92.
This specific lot is predominantly a washed red bourbon, sourced from the lush farms surrounding Wilton’s estate. Located in the south of Colombia, Cauca’s unique, relatively flat topography offers a rare consistency in growing conditions, allowing the cherries to ripen with incredible uniformity.
Once the freshly harvested cherries arrive at Wilton’s state-of-the-art facility near Piendamó, they undergo a controlled 36-hour fermentation. This precise window allows the natural sugars of the Red Bourbon to develop without overshadowing the variety's inherent elegance. After fermentation, the coffee is depulped, washed, and dried using Wilton’s specialized technology to ensure a pristine, vibrant cup.
Notes of: Peach Iced Tea, Mango, Passionfruit and Brown Sugar.
Recipe for Espresso
- Dose: 18g basket
- Yield: 38g
- Time: 25 Seconds
Recipe for Filter
- Ratio: 1:15
- Grind: medium-course
- Time: 3-3:30mins
- Temp: 93 degrees
