**MEET THE PRODUCER |**Wilton Benitez has more than 26 years of experience as a coffee producer, the majority of them focused solely on specialty coffee. However, "coffee grower" isn't exactly what Wilton thought he wanted to be when he grew up. He spent his collegiate years studying engineering and spent many years working as a trained chemical engineer before eventually making the career leap over to coffee. Today, Wilton is the owner of an innovative coffee company in the Cauca region of Colombia called Granja Paraíso 92. Both the company and Wilton are renowned for growing unique coffee varieties and pioneering new methods of coffee processing in the region. The farm has pioneered advanced and innovative systems which were previously unknown in Cauca and also features its very own processing plant, microbiology lab, and quality control lab. Chemical engineer-turned-coffee pioneer may not have been a part of young Wilton's plan all those years ago, but processing triumphs like this one are a delicious testament to his success in the endeavor. **TRUST THE PROCESS |**After being handpicked at peak ripeness, coffee cherries are sorted for quality by size and density. They undergo two rounds of sterilization, first with ozonated water, then with ultraviolet light. The coffee cherries then undergo two rounds of fermentation: first, 52 hours of anaerobic fermentation in cherry at a temperature of 18 degrees Celsius, during which time yeast is added to the mixture. While this initial round of fermentation is underway, the mucilage is recovered so that it can be added back to the fermentation environment in the next round. The cherries are then de-pulped before heading into round two: anaerobic fermentation in mucilage for 48 hours, at a slightly warmer temperature of 21 degrees Celsius. After this, they are washed using a thermal shock method: first, with water at 40 degrees Celsius, and then with water at a chilly 12 degrees Celsius. Finally (!), the cherries are dried for 36 hours at a variable temperature (40 degrees Celsius for the first 12 hours, and 35 degrees Celsius for the following 24 hours. **TAKE A SIP |**We've featured this coffee on our menu a few times now—it's sort of Wilton's flagship high-fermentation thermal shock experiment. This year’s batch is perhaps the most balanced iteration we've ever tasted, with plenty of sweetness to complement its signature Galaxy hops-like funk. Vibrant acidity and tropical fruits mingle together with all that sweetness to remind us of treats like passion fruit candy and lemon icebox pie. Taken all together in a sip, this coffee recalls the flavors of summertime beverages, like peach iced tea and frozen lemonade (apologies to fall). **Origin |**Piendamó, Cauca, Colombia **Producer |**Wilton Benitez **Farm |**Granja Paraíso 92 **Process |**Thermal Shock **Variety |**Pink Bourbon Elevation | 1950 MASL

**MEET THE PRODUCER |**Wilton Benitez has more than 26 years of experience as a coffee producer, the majority of them focused solely on specialty coffee. However, "coffee grower" isn't exactly what Wilton thought he wanted to be when he grew up. He spent his collegiate years studying engineering and spent many years working as a trained chemical engineer before eventually making the career leap over to coffee. Today, Wilton is the owner of an innovative coffee company in the Cauca region of Colombia called Granja Paraíso 92. Both the company and Wilton are renowned for growing unique coffee varieties and pioneering new methods of coffee processing in the region. The farm has pioneered advanced and innovative systems which were previously unknown in Cauca and also features its very own processing plant, microbiology lab, and quality control lab. Chemical engineer-turned-coffee pioneer may not have been a part of young Wilton's plan all those years ago, but processing triumphs like this one are a delicious testament to his success in the endeavor. **TRUST THE PROCESS |**After being handpicked at peak ripeness, coffee cherries are sorted for quality by size and density. They undergo two rounds of sterilization, first with ozonated water, then with ultraviolet light. The coffee cherries then undergo two rounds of fermentation: first, 52 hours of anaerobic fermentation in cherry at a temperature of 18 degrees Celsius, during which time yeast is added to the mixture. While this initial round of fermentation is underway, the mucilage is recovered so that it can be added back to the fermentation environment in the next round. The cherries are then de-pulped before heading into round two: anaerobic fermentation in mucilage for 48 hours, at a slightly warmer temperature of 21 degrees Celsius. After this, they are washed using a thermal shock method: first, with water at 40 degrees Celsius, and then with water at a chilly 12 degrees Celsius. Finally (!), the cherries are dried for 36 hours at a variable temperature (40 degrees Celsius for the first 12 hours, and 35 degrees Celsius for the following 24 hours. **TAKE A SIP |**We've featured this coffee on our menu a few times now—it's sort of Wilton's flagship high-fermentation thermal shock experiment. This year’s batch is perhaps the most balanced iteration we've ever tasted, with plenty of sweetness to complement its signature Galaxy hops-like funk. Vibrant acidity and tropical fruits mingle together with all that sweetness to remind us of treats like passion fruit candy and lemon icebox pie. Taken all together in a sip, this coffee recalls the flavors of summertime beverages, like peach iced tea and frozen lemonade (apologies to fall). **Origin |**Piendamó, Cauca, Colombia **Producer |**Wilton Benitez **Farm |**Granja Paraíso 92 **Process |**Thermal Shock **Variety |**Pink Bourbon Elevation | 1950 MASL