Wilton Benitez: The Chemical Engineer Who Transformed Coffee Processing

Wilton Benitez is not a traditional coffee farmer. He is a chemical engineer who applied his scientific training to the problem of coffee flavour development, building Granja Paraíso 92 in Cauca — at 1,900 metres above sea level — into what is effectively a coffee science laboratory. The farm operates a microbiology lab, a quality lab, and a processing plant equipped with technology Benitez designed himself, including the Eco-Enigma dehumidifying dryer that allows rapid, controlled post-fermentation drying without the oxidation risk of sun exposure.

Benitez works with partner Oscar on the La Macarena member farm that supplies the Orange Bourbon lots, bringing Granja Paraíso 92's processing infrastructure to this variety. The combination of 1,900 masl altitude, volcanic Cauca soils, and Benitez's precision protocols makes Granja Paraíso 92 one of the most technically sophisticated operations in Colombian specialty.

Orange Bourbon: The Variety

Orange Bourbon is a natural mutation of Bourbon arabica that produces cherries ripening to a distinctively orange-yellow colour — somewhere between the red of traditional Bourbon and the yellow of Yellow Bourbon. The colour at ripeness affects sugar composition: orange-ripening Bourbon variants tend to show a slightly elevated sweetness with lower perceived bitterness, making them well-suited to fermentation protocols that amplify aromatic complexity. In Cauca at 1,900 masl, the slow cherry maturation builds exceptional flavour precursor density before Benitez's fermentation protocols activate them.

The Process: Double Anaerobic Thermal Shock

1. Ozone sterilisation — cherries washed with ozone-treated water to remove surface microorganisms, creating a clean environment for controlled fermentation.
2. First anaerobic fermentation — whole cherries submerged under water for 48 hours (Coffee Review lot) or in sealed bioreactor with lager yeast for 52 hours (Moonwake lot), depending on specific lot release.
3. Depulping, then second anaerobic fermentation — pulped beans fermented with Lactobacillus strain for 24 hours (Coffee Review) or 42 hours (other lots).
4. Thermal shock — hot and cold water rinses to arrest fermentation and fix aromatic metabolites into bean structure.
5. Eco-Enigma drying — rapid dehumidifier drying to avoid over-oxidation. 10–11% target moisture.

"Produced by Wilton Benitez of Granja Paraiso 92, entirely of the Orange Bourbon variety, processed by the thermal shock method." — Coffee Review

Roasters Carrying Granja Paraíso 92

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