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Granja El Paraiso 92
Piendamó (Cauca)The family farm of Wilton Benítez has established itself as a benchmark in the production of high quality coffees, standing out for its dedication to excellence and innovation. Growing exceptional varieties such as Java, Pink Bourbon, Geisha, SL-28 and Caturra, the farm offers beans with sensory profiles that surprise coffee lovers. The combination of traditional techniques with modern systems, such as terraces and drip irrigation, allows for optimal crop management. In addition, a nutritional approach based on laboratory analysis ensures that each stage of the process is rigorously controlled, culminating in the production of coffees that not only win international awards, but also provide a unique experience in every cup. These efforts reflect the farm's commitment to maintaining its reputation and continuing to surprise the coffee world.
A Signature Coffee
Fresh Harvests · Advanced Processing
Origin: Piendamó, Cauca, Colombia
Altitude: 1,950 metres above sea level
Producer: Wilton Benítez | Granja Paraíso 92, La MAcarena
Processing: Controlled fermentation + thermal shock
From the Cauca plateau in Colombia come the most distinctive batches of specialty coffee, Wilton Benítez. With over 26 years of experience, Wilton combines his training as a chemical engineer with his passion for coffee to create unique fermentation processes that elevate each bean to its maximum potential.
Innovative Process:
Anaerobic fermentation and thermal shock
When the fruits are ripe, they are harvested by hand at their optimal point of ripeness. The coffee fruit is then sorted by quality, both by size and density.
It is then subjected to two sterilisation processes:
* First, the fruit is washed with ozonated water.
* The second, the same fruit is exposed to ultraviolet rays.
The coffee cherries then undergo two stages of fermentation:
* The first is 50 to 60 hours of anaerobic fermentation at a temperature of no less than 18 °C, during which time yeast selected for the varietal or micro-batch of coffee is added. All this takes place in stainless steel fermentation tanks (bioreactors), which allow the pressure generated by fermentation to be controlled in order to bring the Brix to 6 and the pH to 3.8.
During this first fermentation phase, the mucilage is recovered and reincorporated into the fermentation environment in the next phase.
The cherries are pulped or skinned before moving on to the second phase:
*Second phase: They are returned to the bioreactors, where anaerobic fermentation in mucilage begins for 50 to 60 hours at a temperature above 21 °C.
They are then washed using a thermal shock method: first with water between 38 and 40 °C and then with cold water at approximately 12 °C. The temperature difference helps to fix the aromas produced by fermentation and to sterilise according to the temperature.
Finally, the cherries are dried in an ecological machine that allows for temperature control and recovery of the water released by the dehydration of the bean. Drying usually takes 36 hours at a variable temperature (40 °C for the first 12 hours and 35 °C for the following 24 hours).
Once the seeds from the micro-batches have a moisture content of between 11% and 10%, they are taken to the storage warehouse where they are sorted electronically and manually to meet the required physical quality standards.
Once they have the desired physical characteristics, samples are taken to the laboratory for quality verification and tasting.
The use of bioreactors, innovative drying systems, specific microorganisms developed on the farm , and constant monitoring and control of factors such as temperature, pH, Brix degrees and electrical conductivity allow for the development of more balanced coffees, with abundant tropical fruits (passion fruit, lychee, pineapple, tamarind, coconut...), providing exceptional micro-batches now available to roasters.
Product in stock
Coffee tradition and cutting-edge technology, coffee without limits.
P-06 Geisha
P-09 Pink Bourbon
C-09 Sudán Rumé
C-02 SL-28
Productor : Wilton Benitez
SCA Score : 90
Sensory Perfile : Orange blossom, lime, jasmine, lemongrass, peach, mandarin, juicy acidity and velvety texture.
Process : Anaerobic fermentation + thermoshock.
Packaging : 24 kgs boxes in GrainPro bag.
Availability : 20 boxer.
Productor : Wilton Benitez
SCA Score : 90
Sensory Perfile : Rose, passion fruit, maple syrup, red grape, orange, juicy texture and fruity acidity with apple.
Process : Double anaerobic fermentation + thermoshock.
Packaging : 24 kgs boxes in GrainPro bag.
Availability : 17 boxer.
Productor : Wilton Benitez
SCA Score : 91.25
Sensory Perfile :White chocolate, magnolia, orange blossom, grapefruit, tangerine, peach, syrupy texture and juicy acidity.
Process : Double anaerobic fermentation + double thermoshock.
Packaging : 24 kgs boxes in GrainPro bag.
Availability : 3.5 boxer.
Productor : Wilton Benitez
SCA Score : 91.25
Sensory Perfile :Raspberry, grapes, blueberries, cocoa nibs, grapefruit, with juicy acidity and silky body.
Process :Double anaerobic fermentation + double thermoshock.
Packaging :24 kgs boxes in GrainPro bag.
Availability :3.5 boxer.
C-P16 Caturro Chiroso
Productor : Wilton Benitez
SCA Score : 91.75
Sensory Perfile : Nectarine, lychee liqueur, mint aftertaste, lemongrass. When cold cardamom, liquorice and herbal infusion.
Process : Natural
Packaging :24 kgs boxes in GrainPro bag.
Availability :8 boxer.
LA MACARENA
Piendamó (Cauca). The farm of Wilton Benítez, located in the heart of Piendamó, Cauca, is an outstanding example of the Colombian coffee legacy. This privileged location benefits from a stable climate, where Pacific winds and low night temperatures favour the growth of high quality coffee cherries. These climatic conditions allow for a higher concentration of sugars and acidity in the cherries, resulting in cup profiles that stand out for their sweet and fruity notes. In addition, the farm's diverse terrain is ideal for the production of exceptional microlots and nanolots, each with unique characteristics that reveal the richness and complexity of southern Colombian coffee. Thus, this estate not only preserves the legacy of its founder, but also positions itself as a benchmark of coffee excellence in the region.
Product in stock
Its diversity of terrain gives life to exceptional microlots.
P-00 Castillo
P-02 Red Bourbon
C-03 Caturra
Productor : Wilton Benitez
SCA Score : 88.50
Sensory Perfile :Raspberry, blueberry, cocoa nibs, grapefruit caramel, silky body and juicy acidity.
Process : Double anaerobic fermentation + thermoshock.
Packaging : 24 kgs boxes in GrainPro bag.
Availability : 40 boxer.
Productor : Wilton Benitez
SCA Score : 89.25
Sensory Perfile : Blueberry, plum, peach, syrupy body, juicy acidity.
Process : Double anaerobic fermentation + double thermoshock.
Packaging : 24 kgs boxes in GrainPro bag.
Availability : 20 boxer.
Productor : Wilton Benitez
SCA Score : 89.25
Sensory Perfile : Orange blossom, lime, jasmine, lemongrass, apricot, lychee, juicy acidity and velvety texture.
Process : Anaerobic fermentation + thermoshock.
Packaging : 24 kgs boxes in GrainPro bag.
Availability : 20 boxer.
P-07 Típica Amarilla
Productor : Wilton Benitez
SCA Score : 85
Sensory Perfile :Brown sugar, peach, tangerine, cocoa nibs, medium body and citric acidity.
Process : Anaerobic fermentation +36 hours.
Packaging : 24 kgs boxes in GrainPro bag.
Availability : 80 boxer.
La Palma
Pueblo Rico (Risaralda). Located at the foot of one of the last virgin moorlands in the world, the Tatamá National Natural Park, in the heart of the bio-geographical Chocó. This farm is uniquely integrated in the region. It is located at an altitude of between 1,700 and 1,900 metres above sea level, but with a thermal gradient that allows climatic conditions typical of 2,000 metres, which favours the cultivation of exceptional coffees.
With a total surface area of 100 hectares, 22 hectares are cultivated in coffee, this farm produces varieties such as Tabí, Bourbon Rosado, Caturro Chiroso or Geisha, recognised for their floral and fruity notes.
Available product
Diversity and quality in each grain.
Tabi
Producer : Finca La Palma
SCA Score : 87.25
Sensory profile :Peach yoghurt, vanilla, strawberry, guava and lemongrass.
Process : Honey.
Packaging : 24 kgs boxes in GrainPro bag.
Availability : 36 boxer.
Sudán Rumé
Caturra Chiroso
Bourbon Rosado
Cenicafé 1
Geisha
La Solita
Santuario (Risaralda). Strategically located in the Cordillera Occidental mountain range, next to the Tatamá National Natural Park, it benefits from the union of the warm winds of the valley and the cool winds of the park, creating a unique environmental setting. Here, sustainable practices are a fundamental part of production, allowing for the cultivation of coffee varieties such as Supremo and Castillo, which stand out for their exquisiteness. Their sensory profile, with notes of chocolate and honey, delights those seeking a coffee with personality. In this corner of paradise, dedication to sustainability and taste are intertwined to offer a unique coffee experience.
Product in stock
Productivity, quality and versatility in every grain.
Supremo
Castillo Rosario
Asocafé Tatamá
Santuario (Risaralda). It is an exemplary model of cooperation between more than 200 coffee-growing families who have joined together in the pursuit of excellence. This association, committed to quality, produces unique coffees such as Sudan Rumé, Geisha, which stand out for their complexity and balance of flavour. This community effort not only respects the coffee tradition, but also strengthens the bonds between its members, ensuring a production process that benefits all. By fostering collaboration and innovation, Santuario positions itself as a benchmark in the sector, demonstrating that unity is strength and that good coffee is the result of collective and committed work.
Product in stock
The result of fusing tradition, generational change, associativity and knowledge: an exceptional coffee.
Caturra
Productor : Asocafé Tatamá
SCA Score : 86.5
Sensory perfile : Citrus, fruity, spicy, coconut, honey and red fruits.
Proceso : Honey.
Envasado : 24 kgs boxes in GrainPro bag.
Disponibilidad : 9 boxer.
Geisha
Castillo Honey
Caturra
Geisha
Producer : Asocafé Tatamá
SCA Score : 86.75
Sensory perfile : Chocolate, blackberry, orange and cherry.
Process : Honey.
Packaging : 24 kgs boxes in GrainPro bag.
Availability : 7 boxes.
Productor : Eunilver Casrtaño
Productor : Avelino Mesa
Productor : Alfredo Castaño
Productor : Sergio Londoño
Sudán Rumé
Gallery of Coffee
Discover the beauty and quality of our premium Colombian coffee.
El café de ió-coffees es excepcional. Su sabor único, resultado de técnicas innovadoras, lo hace irresistible. Definitivamente, el mejor café que he probado.
Carlos M.
★★★★★