This Colombian master of coffee processing has returned with a highly technical approach to a typically Kenyan variety. This SL-28 harvest from Granja Paraíso 92 underwent a strict audit. Only cherries of 95% ripeness, 5.5 pH acidity, and 20° Brix made it into the final lot. Processed in the farm’s on-site facility these beans experienced a 92-hour fermentation in an anaerobic bioreactor, depulping, thermo-shock washing, and 46-hour drying process. The ensuing cup, which boasts voluminous summer fruit notes and high sweetness, is an incredible testament to the skill of Wilton Benitez.

ABOUT GRANJA PARAÍSO 92

Meet Granja Paraíso 92: the all-in-one coffee farm, microbiology/quality-control laboratory, processing plant, and spiritual homestead for the coffee-producing Benitez family.

Named in homage to ‘paradise’ & the family’s commitment to only produce coffees that score 92 or above, the farm is purposefully situated on the flat terrain of Piendamo in Colombia’s Cauca region.

With a focus on combining best agronomy practices with breakthrough processing techniques, it’s no wonder that coffee from Granja Paraíso 92 is considered synonymous with excellence and innovation.

LINK: SINGLE ORIGIN COFFEE GRIND SIZE CHART