Coffee from Cauca Red Bourbon / 60 H Fermentation Washed

This coffee is processed using an extended 60-hour washed fermentation, a technique used in specialty coffees to intensify the sensory profile. During this process, the bean remains in fermentation longer than in a traditional wash, which allows for the development of greater aromatic complexity. This method requires very precise control to avoid defects and maintain balance in the cup. The result is a more expressive coffee, with greater citric acidity and depth of flavor. This treatment especially highlights its notes of peach, caramel, and cocoa.

Granja Paraíso 92, located in Piendamó (Cauca) at an altitude of 1,600 meters, is the project of Wilton Benitez, a family farm known for its highly innovative approach to coffee cultivation and processing. The farm grows multiple varieties such as Java, Pink Bourbon, Geisha, Pacamara, Caturra, Tabi, and Castillo, using advanced systems like terraced farming, drip irrigation, controlled shade management, and laboratory-based nutritional calculations.

One of the most distinctive aspects of the farm is its technological infrastructure: it features a microbiology laboratory, a quality control laboratory, and its own processing plant. Thanks to this scientific approach, every stage of the process is carefully controlled to highlight the sensory potential of each coffee.