Wilton Benitez Caturra Double Fermentation

Caturra Double Fermentation is a great coffee created by Granja Paraiso 92 with cutting-edge processing technology.

Peach, guava, mango, hops, violet, cinnamon

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Read more about Granja Paraiso 92 Thermal Shock technique

Caturra Double Fermentation

This is a great coffee with an intense fruit flavor and a full-bodied taste. It is a coffee brewed by Granja Paraiso 92 using state-of-the-art processing technology and lager brewer’s yeast.

Flavours of peach, guava, mango, papaya, with delicate hints of violet, lavender and a finish of hops and cinnamon. Long and smooth aftertaste accompanied by an incredible sweetness.

SCA Cupping Score: 87.9 points

Process: Double Anaerobic Fermentation with yeasts + Thermal Shock wash

Processing Information

  1. Harvest ripe cherries and remove immature green cherries (pintones).
  2. Sterilization with ozone water and ultraviolet (UV) rays to reduce the load of the microorganisms.
  3. Sort cherries by size (only cherries larger than 11.2 mm are kept) and density to remove unripe and overripe cherries.
  4. First fermentation of coffee cherries with lager yeasts (Saccharomyces Pastorianus) for 52 hours in a sealed fermentation tank (bioreactor) with a relief valve at a temperature of 18ºC.
  5. Pulping (i.e. peeling of the cherries) is done using modern equipment that minimizes coffee damage and which uses the minimum amount of water possible.
  6. Second anaerobic fermentation of the mucilage-covered parchment cherries in a sealed tank at 21ºC for 48 hours.
  7. During the last 4 hours of the fermentation process, open the lid of the bioreactor and bring it into contact with oxygen to speed up the process.
  8. Fermented coffee beans are washed through a Thermal Shock process (i.e. wash with hot then cold water after fermentation):
    • Cherries are first immersed in water at 40ºC and subsequently immersed in cold water at 12ºC.
    • This is done to sanitize the cherries and to destroy enzymes that are not positive for fermentation. In this way, cherries are prepared for fermentation because the sugars become more readily available for the fermentation, which in turn prevents oxidation.
    • The temperature difference helps fixing the aromas produced by fermentation and sterilizing according to temperature.
    • Removal of intracellular oxygen in the kernel will occur as a secondary effect of the thermal shock, which will produce an increase in density.
  9. After fermentation is complete, proceed with a uniform and rapid drying at 35ºC for 48 hours until the moisture content is 10.5%. This is performed with a mechanical drying with temperature-controlled ecological equipment and recovery of released water.
  10. After drying, it is stabilized for 15 days in an airtight bag before proceeding with sensory analysis.
  11. Additional manual sorting to reach the required physical quality standards.
  12. Quality verification and cupping test.
  13. Vacuum sealing in bags.

Granja Paraiso 92

What makes Granja Paraiso 92’s coffee to stand out from the rest? Many things, such as the use of bioreactors and specific microorganisms for controlled fermentation, a constant control and monitoring of factors such as temperature, pH, brix degrees and electric conductivity.

Nothing happens by chance at Wilton’s farm: he is passionate about technology, biotechnology and the development of new equipment that facilitates and guarantees the quality of coffee. He dedicated his career in the production of unique coffees, and in doing research on the different factors that influence the quality of coffee such as the method of cultivation, the variety, the territory and the type of process.

Wilton is able to produce a different and replicable array of coffees with the help of a very innovative drying system also developed by himself which don’t use any fossil fuels and only need moderate electric energy for their operation avoiding greenhouse gas emissions, and that at the same time allows the creation of drying curves.

Located in the area of Piendamó, Cauca, Colombia at an altitude between 1700 and 1900 masl, Granja Paraiso 92 is a family farm that uses highly innovative farming systems such as terraces, drip irrigation, shading and laboratory nutrition count aimed to produce a unique coffee. Granja Paraiso 92 has a processing plant, a microbiology lab and a quality lab.

With more than 26+ years being a coffee grower and 16+ years of experience with specialty coffee, Wilton is able to produce coffees through different processes such as Washed, Natural, Honey as well Anaerobic coffees (both single and double fermentation).

Coffee grower. Innovator. Chemist. Visionary. Roaster. Q-grader processor. Non-certified tester but with a lifetime of experience in the cupping process.

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.

Caturra Double Fermentation is trusted by some of the best roasters worldwide

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Browse the coffee portfolio of Wilton Benitez Granja Paraiso 92 and order samples online

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