From the mountains of Colombia to the world

COLOMBIAN COFFEE OVERVIEW

Wilton Benitez
Geisha

Process: Anaerobic Fermentation
Variety: Geisha
Harvest Period: October–December 2025
Altitude: 1,750–1,850 masl
Region / Town: Piendamó, Cauca – Colombia
Lot Size: 600 kg available
Price: £35.0 / kg (landed UK, ex-warehouse Heathrow)
(Delivery to the roastery not included)

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Why Choose Us

Producer Information

Producer:

Farmer: Wilton Benítez
Farm Name: Finca Paraíso 92
Farm Size: 10 hectares

Farming Practices:

Wilton’s farm is a hub of experimentation, equipped with state-of-the-art microbiological labs and controlled fermentation bioreactors. Each process is monitored by temperature, pH, and microbial activity to ensure absolute consistency and traceability. Trees are shade-grown, hand-picked at peak ripeness, and processed with precision guided by years of scientific research and a deep respect for nature.

Relationship with Lozana Organics:
A collaboration built on innovation and excellence. Since 2024, Lozana Organics has worked with Wilton to bring some of Colombia’s most technically advanced and expressive coffees to the UK — micro-lots that redefine the boundaries of fermentation and sensory clarity.

Sensory Profile

Cup Character: Refined, floral, and harmonious — a vibrant yet graceful expression of Geisha terroir and Wilton’s precision processing.
Aroma: Jasmine, bergamot, and honey blossom with soft tropical fruit undertones.
Body: Silky and tea-like, with a delicate structure and buoyant mouthfeel.
Acidity: Luminous and layered — bright yet rounded, reminiscent of mandarin, stone fruit, and subtle floral citrus.
Sweetness: Complex and clean, with honey and white sugar notes that evolve into fruit nectar.
Aftertaste: Elegant and persistent — leaving impressions of florals, citrus zest, and a subtle sweetness that lingers like fine tea.

Brewing Recommendation:
Ideal for pour-over and other slow-filter methods that highlight aroma and clarity. When brewed on AeroPress or as a light espresso, expect a vibrant, layered sweetness with extraordinary fragrance.

Processing Details

Step-by-Step Process:

Manual harvest and selective picking of perfectly ripe Geisha cherries.
Density and size classification to ensure uniform ripeness.
UV and ozone sterilisation of cherries prior to fermentation.
Anaerobic fermentation in stainless steel bioreactors for approximately 72–96 hours at controlled temperature, monitored by pH and microbial activity.
Pulping and second controlled fermentation to deepen complexity and sweetness.
Gentle washing and thermal stabilization to preserve delicate volatiles.
Slow, controlled drying for 48–72 hours at low temperature to ensure stability and enhance floral aromatics.

This process yields a crystalline cup — floral and aromatic, yet anchored by the balance and structure that define Wilton Benítez’s work.

Traceability & Transparency

Purchase Model:
Direct trade. Fully processed at Granja Paraíso 92 under Wilton’s supervision.

Transported via Cartagena → Felixstowe → Heathrow warehouse, ensuring full transparency and accountability from farm to roastery.

Trade Information

Supply Availability: 600 kg (current harvest)
Price: £38.0 / kg (landed UK, ex-warehouse Heathrow)

Recommended Use: Perfect for exclusive single-origin filter or espresso programs, competition coffees, or high-end limited releases where elegance and clarity are paramount.

Our History

Granja El Paraíso 92 is a family farm recognized for its pioneering cultivation and post-harvest innovation. The Benítez family cultivates several exceptional varieties — including Geisha, Pink Bourbon, Java, Pacamara, and Caturra — across engineered terraces designed for optimal sunlight, drainage, and biodiversity.

Equipped with a microbiology lab, quality lab, and full processing plant, the farm controls every stage of production. From precise cherry selection to controlled fermentation, each variable — temperature, pH, microbial strain, and drying curve — is measured and replicated to achieve consistency and excellence.

A key hallmark of the farm’s process is its thermal-shock technique, where beans are subjected to alternating hot and cold water to stabilize flavor precursors and seal aromatic compounds, enhancing clarity and sweetness.

Through this union of science and craftsmanship, Finca Paraíso 92 continues to redefine Colombian coffee — combining technical mastery with artistry and terroir expression.

Origin Story

Wilton Benítez has become one of Colombia’s most influential figures in specialty coffee — a producer-scientist known for transforming the way fermentation and microbial control are understood.

At Finca Paraíso 92, his vision is to merge innovation with beauty — crafting coffees that are precise yet poetic. This Geisha embodies that philosophy: elegant, complex, and radiant in flavor, it reflects both the mastery of its maker and the purity of the land from which it comes.