Wilton Benitez Orange Bourbon

This Orange Bourbon is a new coffee created by cutting-edge processing technology. This coffee was awarded at the 2022 Australian Coffee Awards (2022 Results of the Australian International Coffee Awards):

  • Gold Medal Best Single-origin Espresso (Tropical Nectar)
  • Gold Medal Best Micro Lot (Tropical Nectar)
Granja Paraiso 92 for Fantine
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Read more about Granja Paraiso 92 Thermal Shock technique

Orange Bourbon Thermal Shock

This is a complex coffee rich in flavours with aromas of vanilla, passion fruit, tangerine, mango, kiwi, tamarind, jasmine, lychee, and maple syrup. Very complex cup profile with a velvety mouthfeel that takes you to exotic lands.

The bitterness is soft, tannin-like, slightly pleasant to fermentation, sourdough or yeast, and reminiscent of champagne. It has a long aftertaste and the drupe notes are very pleasant. The sensation is smooth and sweet.

SCA Cupping Score: 90 points

Process: Double Anaerobic Fermentation using lager beer yeasts + Thermal Shock wash

Processing Information

  1. Harvest ripe cherries.
  2. Sterilization with ozone water and ultraviolet (UV) rays to reduce the load of the microorganisms.
  3. Wash cherries and immerse them in water at 70°C for 30 seconds
  4. Sort cherries by size and density to remove unripe and overripe cherries.
  5. Cherries and selected microorganisms (in this case Lager beer yeasts Saccharomyces Pastorianus) are put into a bioreactor equipped with a pressure control function, and fermentation is controlled for 16 to 96 hours, in order to bring the sugar Brix to 6 and the pH to 3.8.
  6. Pulping is done using modern equipment that minimizes coffee damage and which uses the minimum amount of water possible.
  7. Second stage anaerobic fermentation with remaining mucilage after pulp removal with the use of bioreactors. Inject ozonated water again to sterilize and add specific microorganisms according to the profile. This process can take 48-720 hours to ferment under controlled and traceable conditions until the determined conditions of pH, Brix degrees and electrical conductivity are met, based on the reading of the densimeter.
  8. Beans washing and Thermal Shock (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. Uniform mechanical drying with temperature-controlled ecological equipment and recovery of released water. Drying for 12 to 48 hours until the moisture content reaches 10~11%.
  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.

Planta café Wilton
Cerezas Café Wilton
Selection process
Cerezas Cafés Granja Finca Paraiso
Granja Paraiso 92 Controlled Fermentation in bioreactors
Selection Granos
Stainless steel tanks coffee fermentation
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.

Get Orange Bourbon Samples

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

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