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More about Wilton Benitez

Wilton Benitez has been producing top quality coffee for more than 26 years. 16+ years of experience with specialty coffee. Roaster. Q-grader processor. Non-certified tester but with a lifetime of experience in the tasting process. Wilton wanted to put his goal and passion into creating wonderful and exciting coffee through his recently established company, Granja Paraiso 92.

All the state of the art equipment and machinery is designed by the Wilton,  and assembled in the farm by him with the help of his brother.

The use of bioreactors and specific microorganisms for controlled fermentation coupled with a constant control and monitoring of factors such as temperature, pH, brix degrees and electric conductivity make Granja Paraiso 92´s coffee to stand out from the rest and offer a value added like no other. All this allow the producer to have distinct, unique and standardized profiles and notes.

Drying machines at the farm don’t use fossil fuels and only need moderate electric energy for their operation avoiding greenhouse gas emissions.

Detailed description of their process from Wilton:

1. Manual harvest.
2. Selection by density and size.
3. Manual selection of only ripe fruits.
4. Sterilization with ozonated water.
5. Sterilization with ultraviolet light.
6. We immerse the cherries in water at 70 degrees Celsius for 30 seconds.
7. We pulp the fruits.
8. We Sanitized again with an injection of ozonated water.
9. We add a yeast
11. Verification of Ph and brix degrees. 
12. 6 hours after the fermentation started, we check the pH of the mucilage
 if these data are not correct, we adjust the pH by adding citric acid 
or bicarbonate and the brix degrees are adjusted with honey produced 
from concentrated mucilage from previous batches.
13. We ferment the fruits for 40 hours.
14. We start drying at 38 degrees Celsius.