Variety: Striped Bourbon
Process: 2x Koji Inoculation Anaerobic Washed
Fermentation: 360hr
Producer: Wilton Benitez
Farm: Granja Paraiso 92
Altitude: 1900 masl
Region: Cauca
Origin: Colombia
Notes: Lychee, Rose Water, Watermelon
 
This coffee was experimented with a Koji fungus (Aspergillus oryzae), used traditionally in Japanese Sake brewing, which breaks down more complex sugars into fermentable sugars, creating amino acids, glutamates, esters and aldehydes, enhancing weight, mouthfeel, fruity aromas, and sweetness. This coffee is explosively fruity and sweet, with prominent exotic fruit notes of lychee and mangosteen, and a mouthwatering yogurt character to finish the palate experience.
​
​Wilton Benitez is a Colombian coffee producer specialized in experimental processing. El Paraíso 92 is a family farm that uses innovative farming systems such as terraces, drip irrigation, shading and laboratory nutrition count aimed to produce a unique coffee. The farm also houses a processing plant, microbiology lab and quality lab, for careful management of conditions to guide decisions throughout the processing stages, resulting in great quality control in their production.