Granja Paraíso 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. Paraiso 92 has a processing plant, microbiology lab and quality lab.
The process applied by Wilton Benitez starts with a careful and strict profiling, selection, and sterilization of coffee cherries. The first controlled anaerobic fermentation phase initiates with a specific yeast selection. The coffee is then pulped and subject to a second fermentation phase. When the second fermentation phase is done, a thermal shock process is carried out through hot and cold water shots to preserve and intensify the naturally available flavors and aromas.
