Coffee from Cauca Red Bourbon / 60 H Fermentation Washed

La Granja Paraíso 92, located in Piendamó (Cauca) at an altitude of 1,600 metres, is the brainchild of Wilton Benitez, a family-run farm renowned for its highly innovative approach to coffee cultivation and processing. The farm grows a wide range of varieties, including Java, Pink Bourbon, Geisha, Pacamara, Caturra, Tabi and Castillo, using advanced systems such as terrace cultivation, drip irrigation, controlled shade management and laboratory-based nutritional calculations.

One of the farm’s most distinctive features is its technological infrastructure: it includes a microbiology lab, a quality control lab, and its own processing facility.
Thanks to this scientific approach, every stage of the process is carefully managed to bring out the full sensory potential of each coffee.

For this Red Bourbon, a washed process with an extended 60-hour fermentation is applied. After a strict selection and sterilization of the cherries, the coffee undergoes an initial phase of controlled anaerobic fermentation using specific microorganisms.
It is then depulped and subjected to a second fermentation stage before the beans are sealed through alternating hot and cold water shocks—a technique that helps enhance its organoleptic qualities.

The result is a balanced and expressive coffee with a fruit-forward profile, featuring notes of caramel, peach, and cocoa—ideal for both espresso and filter brewing methods.