Bourbon Aji | Washed Anaerobic

pu-er tea, sweet clove, chocolate

Finca El Paraíso-92 is a family farm that grows various coffee types like Java, Bourbon Pink, Geisha, Pacamara, Caturra, Tabi, Castillo, Supremo, and Colombia. They use modern farming techniques such as terraces, drip irrigation, shade, and lab-based nutrition to produce high-quality coffee, proven by their many awards.The farm has its own microbiology and quality labs, as well as a processing plant. Coffee production starts with careful selection, sterilization, and sorting of cherries. Then, the coffee undergoes controlled anaerobic fermentation with specific microorganisms, followed by pulping and a second fermentation phase. Finally, the beans are sealed using hot and cold water treatment to enhance their taste and aroma.

Wilton Benitez

Wilton Benitez is a highly skilled coffee producer known for growing exceptional and unique coffee varieties.  Curious to learn more, he studied fermentation techniques used in making wine, beer, and cheese. He applied this knowledge to coffee, focusing on controlling things like sugar levels, pH, and fermentation time to improve the quality of his coffee.  Wilton’s coffee stands out for its amazing flavor, thanks to three key steps: careful fermentation, the use of specific microorganisms, and a special method of soaking beans in hot and cold water to keep their natural qualities intact.  By perfecting these methods, Wilton has become an expert in creating coffee with unique and outstanding flavors.