From the mountains of Colombia to the world

COLOMBIAN COFFEE OVERVIEW

Wilton Benitez
Yellow Bourbon

Process: Yeast Inoculated- Double Anaerobic & Thermal Shock
Variety: Yellow Bourbon
Harvest Period: October–December 2025
Altitude: 1,700–1,850 masl
Region / Town: Piendamó, Cauca – Colombia
Lot Size: 1,000 kg available
Price: £19.0 / kg (landed UK, ex-warehouse Heathrow)
(Delivery to the roastery not included)

Best Colombian Coffee Green Lozana Organics (4)

Best Colombian Coffee Green Lozana Organics (3)

Best Colombian Coffee Green Lozana Organics (2)

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: Vibrant and expressive with layered sweetness, gentle florals, and a refreshing acidity that gives the cup structure and lift.
Aroma: Bright and aromatic with notes that recall florals, fruit zest, and light herbs.
Body: Smooth and medium, with a clean, silky texture.
Acidity: Lively yet balanced — reminiscent of citrus and stone fruit tones.
Sweetness: Deep, honeyed sweetness that evolves as the cup cools.
Aftertaste: Long and refined, with a lingering sense of freshness and complexity.

Brewing Recommendation:
Excels as a filter or AeroPress brew where clarity and balance are highlighted, though its depth also performs beautifully in light espresso profiles.

Processing Details

Step-by-Step Process:

Manual harvest and selective picking of ripe cherries.
Cherry characterization and classification by density and size.
Sterilisation using UV and ozone treatment.
Thermal shock: 30 seconds in hot water followed by 30 seconds in cold water to stimulate enzymatic reactions and enhance aromatic potential.
Anaerobic fermentation in bioreactors inoculated with Saccharomyces pastorianus yeast for 72 hours at 22 °C.
Pulping of the cherries.
Secondary anaerobic fermentation with koji (prepared in saline solution to activate spore development).
Controlled fermentation for 336 hours, maintaining pH above 4.3 for optimal microbial activity.
Washing and final thermal shock to stabilize and seal flavor precursors.
Controlled drying for 48 hours at 38 °C to maintain structural integrity and clarity of flavor.

This process combines microbiological precision and thermal control to create a cup that is at once clean, complex, and unmistakably modern.

Traceability & Transparency

Purchase Model:
Direct trade. Processed entirely at Granja Paraíso 92 under Wilton’s supervision.

Export logistics follow the route Cartagena → Felixstowe → Heathrow warehouse, ensuring traceability and quality at every stage.

Trade Information

Supply Availability: 1,000 kg (current harvest)

Price: £20.0 / kg (landed UK, ex-warehouse Heathrow)

Recommended Use: Ideal for roasteries seeking a high-end, limited-release coffee with distinctive character and remarkable consistency.

Our History

Granja El Paraíso 92 is a family-run farm renowned for its pioneering approach to coffee cultivation and processing. The Benítez family grows several exceptional varieties — including Java, Pink Bourbon, Geisha, Pacamara, Caturra, Tabi, Castillo, Supremo, and Colombia — across engineered terraces with precision irrigation and shade management systems.

The farm houses its own microbiology and quality laboratories, as well as a modern processing plant, allowing total control over every step of production.

Each coffee begins with rigorous selection, sterilisation, and characterisation of the cherries. This is followed by controlled anaerobic fermentation tailored with specific microorganisms, then pulping and a second fermentation phase. Finally, a thermal-shock process of hot and cold water seals the bean and enhances its sensory balance — deepening sweetness and clarity.

These innovations have earned Finca Paraíso 92 numerous awards and global recognition for pushing the boundaries of Colombian coffee while maintaining sustainability and community impact at its core.

Origin Story

Wilton Benítez has become a symbol of modern Colombian coffee innovation — combining microbiology, sensory science, and craftsmanship. At Finca Paraíso 92, he treats coffee as both an agricultural product and an art form.

His mission is to understand fermentation at a molecular level and to express terroir through precision. The result is coffee that balances nature’s vibrancy with technical mastery — a cup that is unmistakably Colombian yet globally contemporary.