Wilton Benitez Caturra Double Fermentation

Caturra Double Fermentation is a coffee created by Granja Paraiso 92 lab.

What do roasters say about this coffee?

“This anaerobic washed coffee is sweet, refreshing, and candy-like with notes that remind us of Peach | Cocoa | Raspberry | Lemon Candy | Lime Leaf”. Rogue Wave Coffee Roasters

“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”. Nomad Coffee Roasters

“Piña Colada – Tropical Fruit Salad – Peach Waffle Cone Ice Cream”. Junto Coffee

“This coffee has a wonderful floral aroma almost like ripe strawberries as soon as it is ground, and this only gets better once you start to pour water on it. The first sip, once brewed is magical. Sweet and peachy. The acidity is bright and sparkling, and the flavour reminds me of passionfruit. As it cools, the peachy flavour becomes more raspberry-like”. Danelaw Coffee

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Keep reading about this coffee

Read more about Granja Paraiso 92 Thermal Shock technique

Granja Paraiso 92 by Wilton Benitez

According to Benitez, “Varietales finos (the company behind Granja Paraiso92) pillars are: genetics, agronomic work, biochemistry and processing, quality control and dry process. We control the entire green coffee production chain and have 26 different varieties including Sudan Rume, Eugenoides, Wush Wush, Java, SL28 and others. Each of the 25+ varietal has its own set of protocols depending on genetics intrinsic attributes and the desired flavour profiles.”

As Wilton says, “I have been passionate about technology, in fact. As a child I dreamed of building my career around hardware and software development. But 18 years ago, coffee growing taught me that it is possible to develop any career around it, because you can apply any knowledge to improve it and take advantage of its benefits.”

“I started to focus my knowledge in computer science, electronics and microbiology to build a new coffee culture based on scientific supports that can be replicated, understanding how each variable affects the results as it happens in the wine and beer industry”, he explained.

According to Luis, Wilton’s business partner “The essence of the project is to prove that things can be done in a different way, to find solutions to everyday problems of coffee growers, such as drying during rainy periods, as well as to technify and control the fermentation processes, with love for coffee growing and the use of technology and biochemistry.”

The Executive Director of the Comité de Cafeteros del Cauca, Gerardo Montenegro says that “this private project is of great value to the community because they share knowledge and value with new interested coffee growers that want to do things differently.”

Located in the area of Piendamó, Cauca, Southwestern of Colombia at an altitude between 1800 and 2100 masl, Granja Paraiso 92 is a 5 hectare farm that involves highly innovative farming and processing systems such as terraces, a microbiology lab and a processing and drying plant aimed to produce unique coffee. Along with Granja Paraíso 92, Wilton runs the farms La Macarena and Las Brisas, where more than 25 exotic varieties are planted.

Wilton Benitez, With more than 16+ years of experience within specialty coffee, is one of the colombian pioneers in applying controlled fermentation protocols with inoculation of microorganisms in the coffee production. Just as in wine, beer, and cheese industries– fermentation with microorganisms and other techniques such as thermal washes may help the development of new and unique flavour compounds.

Caturra cherries GP92
Selection process
Selection Granos
coffee fermentation technology machines
Granja Paraiso 92 Controlled Fermentation in bioreactors
Coffee bioreactors Granja Paraiso 92
Wilton Benitez cupping at Fantine laboratory
Granja Paraiso 92 Sterilization Ultra Violet

UV Sterilization. Courtesy: Wilton Benitez, Granja Paraiso 92.

Granja Paraiso 92 Classification of beans

Beans classification. Courtesy: Wilton Benitez, Granja Paraiso 92.

Granja Paraiso 92 Controlled Fermentation in bioreactors

Bioreactor for controlled fermentation. Courtesy: Wilton Benitez.

Granja Paraiso 92 Mechanical drying machine

Ecological mechanical drying. Courtesy: Wilton Benitez, Granja Paraiso 92.

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