Granja Paraiso 92 - Colombia [Yellow Typica 07]

Technical Sheet

Roaster: TANAT Coffee
Origin: Colombia
Region: Valle del Cauca / Cauca
Producer: Wilton Benítez
Farm: Granja Paraíso 92
Variety: Yellow Typica
Lot: 07
Process: Double Fermentation Washed - Thermal Shock
Method: Double fermentation, washed and thermal shock
Altitude: 1,900 masl
Tasting Notes: Apricot Candy · Candied Ginger · Red Oolong
Roast: Light Roast
Ideal for: Filter
Format: 200g
Edition: Exclusive Lot

Why we like it: A Yellow Typica from Wilton Benítez that stands out for its combination of candied fruit, sweet spices, and tea notes. Its double fermentation processing with thermal shock offers a different, complex, and especially expressive profile.

Who should buy it: Ideal for lovers of experimental Colombian coffees, advanced fermentation processes, and intense aromatic profiles. Especially recommended for those who enjoy coffees with notes of candied fruit, spices, and tea.

Granja Paraíso 92 Yellow Typica 07 is a Colombian coffee produced by Wilton Benítez, one of the most renowned names for his scientific and innovative approach to specialty coffee processing.

Grown at approximately 1,900 meters above sea level in the Cauca region, this Yellow Typica lot combines double fermentation, washing, and thermal shock to develop a particularly distinctive aromatic profile.

Roasted by TANAT Coffee in Paris, it features a combination of candied fruit, sweet spices, and tea that makes it a unique filter coffee experience.

Granja Paraíso 92 - Wilton Benítez

Granja Paraíso 92 is a Colombian coffee project recognized for combining precision agriculture, microbiological research, and technology applied to processing.

Wilton Benítez has developed a workflow that allows for careful control of the different production stages, from cherry selection to fermentation and drying.

The farm uses specialized facilities and a microbiology laboratory to study and develop processes aimed at highlighting specific sensory characteristics.

His philosophy is based on understanding how fermentation variables, temperature, and microbiological activity can influence the final expression of the coffee.

The result is lots with intense, defined, and recognizable aromatic profiles.

Double Fermentation Washed + Thermal Shock Process

This Yellow Typica Lot 07 has been processed using a double washed fermentation method with thermal shock.

The processing uses controlled fermentation stages, where microbiological conditions are monitored to develop the desired sensory profile.

Double fermentation allows for the development of the coffee's aromatic complexity, while washing contributes to a defined and clean cup.

The process also incorporates a thermal shock stage, based on controlled temperature changes using hot and cold water.

This combination of techniques is part of Wilton Benítez's methodology, designed to enhance the aromatic expression of each variety.

Sensory Profile

In the cup, we find notes of apricot candy, candied ginger, and red oolong tea.

Apricot candy provides an intense and fruity sweetness reminiscent of candied apricot.

Candied ginger introduces a spicy, aromatic, and slightly warm dimension, adding depth to the profile.

Finally, red oolong tea adds an elegant tea character, with complex nuances that balance the fruity and spicy expression.

The result is an expressive cup with an unusual combination of candied fruit, sweet spices, and tea.

TANAT Coffee's light roast is designed to preserve the identity of this Yellow Typica and highlight its most delicate characteristics in filter preparations.

A special 200g selection to discover Wilton Benítez's work.

Pronto..