MEET THE PRODUCER | Wilton Benitez is the owner of an innovative coffee company in the Cauca region of Colombia called Granja El Paraíso-92. Both the company and Wilton are renowned for growing unique coffee varietals and for pioneering new methods of coffee processing in the region. But, before Wilton added "coffee pioneer" to his LinkedIn profile, he was a trained chemical engineer! He has since redirected his scientific expertise toward his lifelong passion for cultivating coffee, studying the use of fermentation technologies across several other industries, such as wine, beer, and cheese. His research has resulted in a rigorous approach to coffee processing today, wherein Wilton and his team meticulously control variables such as sugar content, pH levels, temperature, and duration throughout any given lot's fermentation journey. TRUST THE PROCESS | After being handpicked at peak ripeness, these Chiroso cherries were sorted by both size and density before undergoing two rounds of sterilization: first, with ozonated water; and then by ultraviolet light. Next, the coffee was submerged in very warm water at 90 degrees Celsius, encouraging its pores to open and consequently accentuating sweetness. After this, it underwent 62 hours of anaerobic fermentation in cherry in a temperature-controlled environment, during which time S-23 yeast was added to the party. Finally, the coffee was dried under temperature-controlled conditions for approximately 88 hours, until optimal moisture content was achieved. TAKE A SIP | Similar to Wilton's Thermal Shock Decaf, this coffee boasts a delightful combination of herbal, floral, citrusy characteristics, reminding us of lemongrass and sipping like tea. Subtle spice and stone fruit complement those preeminent flavors, giving us notes of spiced oranges and peach tea. The sweetness - encouraged as it was by Wilton's meticulous thermal shock endeavor - comes off as confectionary and pleasant, like powdered sugar. ___________________________________________________________________________ Origin | Piendamó, Cauca, Colombia Producer | Wilton Benitez Farm | Granja El Paraíso-92 Process | Thermal Shock Variety | Chiroso Elevation | 1900 masl

MEET THE PRODUCER | Wilton Benitez is the owner of an innovative coffee company in the Cauca region of Colombia called Granja El Paraíso-92. Both the company and Wilton are renowned for growing unique coffee varietals and for pioneering new methods of coffee processing in the region. But, before Wilton added "coffee pioneer" to his LinkedIn profile, he was a trained chemical engineer! He has since redirected his scientific expertise toward his lifelong passion for cultivating coffee, studying the use of fermentation technologies across several other industries, such as wine, beer, and cheese. His research has resulted in a rigorous approach to coffee processing today, wherein Wilton and his team meticulously control variables such as sugar content, pH levels, temperature, and duration throughout any given lot's fermentation journey. TRUST THE PROCESS | After being handpicked at peak ripeness, these Chiroso cherries were sorted by both size and density before undergoing two rounds of sterilization: first, with ozonated water; and then by ultraviolet light. Next, the coffee was submerged in very warm water at 90 degrees Celsius, encouraging its pores to open and consequently accentuating sweetness. After this, it underwent 62 hours of anaerobic fermentation in cherry in a temperature-controlled environment, during which time S-23 yeast was added to the party. Finally, the coffee was dried under temperature-controlled conditions for approximately 88 hours, until optimal moisture content was achieved. TAKE A SIP | Similar to Wilton's Thermal Shock Decaf, this coffee boasts a delightful combination of herbal, floral, citrusy characteristics, reminding us of lemongrass and sipping like tea. Subtle spice and stone fruit complement those preeminent flavors, giving us notes of spiced oranges and peach tea. The sweetness - encouraged as it was by Wilton's meticulous thermal shock endeavor - comes off as confectionary and pleasant, like powdered sugar. ___________________________________________________________________________ Origin | Piendamó, Cauca, Colombia Producer | Wilton Benitez Farm | Granja El Paraíso-92 Process | Thermal Shock Variety | Chiroso Elevation | 1900 masl