Chemistry and coffee combine in this latest instalment from the beloved Granja Paraíso 92. We can’t get enough of lots produced by Wilton Benitez, as exemplified by his regular appearances on our rotation. Benitez takes unique varietals and treats them to creative processes to produce profiles found nowhere else in the coffee belt. This particular lot sports an incredible texture and mouthfeel, courtesy of a double anaerobic fermentation. Such a refining process also works to heighten the beans’ floral notes and fruity sweetness.