Altitude 1930 masl
Harvest 2022
Notes BlackberriesHibiscusPeach

Aromas of blackberries, hibiscus and peach. This coffee is sweet and wild, with notes of red fruits, lollipop and a strawberry candy finish. A mellow acidity and a smooth body. A well-balanced and long-lasting cup.

Granja Paraíso 92 is a family-owned farm, managed by Wilton Benítez. Wilton is a chemical engineer passionate about technology, biotechnology and development of new systems that guarantee the quality of coffee. He started his career as researcher at the age of 20, shorty after graduating from high school and starting a degree in business management, electronic, technology and industrial mechanics. Wilton has been experimenting with coffee processing since 2008 but it was not until 2016 that he saw the first results. That’s a sign of the effort, time and I+D inversion that Wilton did in order to develop his processes. The drying machines from the farm operate with a low amount of electric energy, which reduces the emission of greenhouse gasses.

Granja Paraíso 92 has its own microbiology laboratory, quality laboratory and processing area. The processes used at the farm start with a strict selection and cherry sterilization before starting the first controlled anaerobic fermentation, where a specific microorganism is added. The coffee is then depulped and goes through a second fermentation. Beans are then sealed with a technique known as thermal shock (how water and cold water).

All the processes performed at Granja Paraíso 92 start with a strict selection during the harvest and cherry sterilization to ensure best quality. The coffee mass is controlled until reaching a pH of 4. Cherries then go through a controlled fermentation under anaerobic conditions (without oxygen). After this initial fermentation, the skin is removed from the cherries before fermenting under anaerobic conditions again, this time with yeasts. The coffee then goes through a process known as thermal shock, which consists on washing the coffee with hot water and cooling it rapidly with cold water. The last step consists on a mechanical drying, using equipment instead of sun-drying the coffee, in order to have more control on the temperature and speed of the drying, to guarantee a higher consistency.

We are working to share with you the best recipe for this coffee.

Will be available soon 😉

At the moment you can use this basee recipe to start but if you have any urgent questions send us an email at