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Guava the Great - Colombia, Double fermented thermal shock washed, Caturra

€25.00

This Caturra from Finca El Paraíso-92 represents the cutting edge of modern coffee processing. Produced by Wilton Benitez in the highlands of Cauca, Colombia, it combines scientific precision with innovative fermentation techniques to create a cup profile that is both vibrant and unexpected. The result is a strikingly aromatic coffee where tropical fruit, floral notes and subtle IPA like complexity come together in a uniquely expressive cup.

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This Caturra from Finca El Paraíso-92 represents the cutting edge of modern coffee processing. Produced by Wilton Benitez in the highlands of Cauca, Colombia, it combines scientific precision with innovative fermentation techniques to create a cup profile that is both vibrant and unexpected. The result is a strikingly aromatic coffee where tropical fruit, floral notes and subtle IPA like complexity come together in a uniquely expressive cup.

  • Aroma: Tropical Fruits
    Sweetness: Guava
    Acidity: Passion Fruit
    Aftertaste: Citra Hops
    Mouthfeel: Tropical Juice

  • Info

    Origin: Piendamó, Cauca, Colombia
    Farm: Finca El Paraíso-92
    Producer: Wilton Benitez
    Variety: Caturra
    Altitude: 1950 masl
    Process: Experimental Controlled Fermentation

  • History

    Finca El Paraíso-92, led by producer Wilton Benitez, is one of the most innovative coffee farms in Colombia. Located in the highlands of Cauca near Piendamó, the farm has become internationally recognised for its scientific and experimental approach to coffee production.

    Wilton Benitez has built a reputation for pushing the boundaries of what coffee can taste like. At El Paraíso-92 he cultivates a wide range of varieties, including Geisha, Java, Pacamara, Pink Bourbon and Caturra. By combining traditional farming knowledge with modern laboratory research, Wilton has created a system that focuses on precision, sustainability and flavour development.

    The farm operates with advanced agricultural practices such as terrace farming and drip irrigation, ensuring optimal plant health while protecting the surrounding environment. Through these methods, El Paraíso-92 consistently produces coffees known for their clarity, intensity and distinctive flavour profiles.

    Process

    This coffee is processed using Wilton Benitez’s experimental controlled fermentation method.

    After harvesting, only perfectly ripe cherries are selected and sterilised using UV and ozone to remove unwanted microorganisms. The cherries then undergo a carefully controlled anaerobic fermentation using specifically selected microorganisms designed to enhance the natural characteristics of the Caturra variety.

    The process continues with a second fermentation stage that further develops aromatic complexity. Finally, the coffee undergoes an innovative thermal shock washing process using alternating hot and cold water, which helps seal the beans and lock in volatile aromatic compounds.

    This highly controlled and scientific approach allows Wilton to create very precise flavour profiles while maintaining clarity and balance in the cup.

    Details

    Finca El Paraíso-92 is known not only for its farming methods but also for its on-site microbiology and quality laboratories. Here, Wilton and his team research fermentation techniques and design microbial cultures tailored to specific coffee varieties.

    Through precision agriculture, laboratory-calculated nutrition plans ensure that each coffee plant receives the exact nutrients it needs to thrive. This level of control over both cultivation and processing allows the farm to consistently produce coffees with remarkable complexity and intensity.