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.