Colombia’s Cauca region—a high-altitude sanctuary for specialty coffee—combines equatorial consistency (12-hour daylight year-round) with volcanic soils and sharp thermal swings (8°C daily shifts) to force slow cherry maturation, concentrating sugars and acidity.

A pioneer in Cauca’s specialty coffee scene, Wilton Benitez combines science and tradition to create extraordinary microlots. His farm, Granja Paraíso 92, is renowned for innovative anaerobic fermentations and thermal shock processing, producing coffees with vibrant tropical fruit notes, wine-like complexity, and perfect balance.

Benitez applies precision temperature control and tailored microorganisms to highlight Cauca’s terroir. His sustainable practices and award-winning coffees have redefined Colombian quality, making his lots some of the world’s most sought-after.

For those chasing coffee perfection, Benitez’s work represents the future of specialty coffee.

Granja Paraíso 92 is a visionary family farm producing exceptional specialty coffees—including Geisha, Java, Bourbon Pink, and Pacamara—through an unmatched fusion of science and tradition. Their innovative cultivation combines terraces, shade-growing, and lab-optimized drip irrigation, while their on-site microbiology and quality labs enable precision processing like controlled anaerobic fermentation using tailored microorganisms, followed by a proprietary thermal shock "bean sealing" technique to enhance flavor clarity. This rigorous approach—validated by multiple international awards—allows them to craft uniquely expressive Washed, Natural, Honey, and experimental lots, all with remarkable consistency and traceability from cherry to green bean.

Geisha P6 processing begins with manual harvesting of select cherries, followed by rigorous size and density sorting. The cherries undergo dual sterilization—first with ozonated water, then ultraviolet light—before pulping. Fermentation occurs in anaerobic bioreactors with yeast, enhancing citrus and spicy notes over 52 hours. Post-fermentation, the beans are washed with 75°C water, then dried at a controlled 38°C for exactly 46 hours in mechanical dryers to lock in complexity. This meticulous protocol ensures unparalleled flavor clarity and consistency.