Legacy 002 | Colombia | Granja Paraiso | Washed Thermoshock

Shaped by instinct, knowledge, and quiet obsession, Legacy Coffee weighs every step with deep intention and reverence. Because legacy isn’t what’s left behind–it’s what’s still in motion.

COLOMBIA | GRANJA PARAISO | THERMOSHOCK

100G

PASSIONFRUIT | GUAVA | APRICOT

A masterclass in precision. Grown at 2100 metres in Cauca, this Caturra is crafted with an engineer’s eye and a pioneer’s spirit. The Washed Thermal Shock process pushes fermentation to its limits, layering clarity and depth into every sip. A journey of time, temperature, and technique—all in pursuit of perfect balance. The result? A cup that’s vibrant yet refined. Bright fruit, clean sweetness, and zero funk. A testament to the science, craft, and quiet obsession behind exceptional coffee.

Origin: Colombia Region: Cauca Farm: El Paraiso 92 Producer: Wilton Benitez Altitude: 2100 masl Process: Washed Thermal Shock Varietal: Caturra

In the hills of Cauca, Colombia, Wilton Benitez is redefining what coffee can be. A trained chemical engineer turned coffee producer, Wilton brings a scientist’s precision and an artist’s curiosity to his craft at Granja El Paraiso 92 — a farm celebrated for its rare varietals and groundbreaking processing methods.

"We were introduced to Wilton and his team through our friend Juan Diaz of Knowhere Coffee and our partners at CoTrade Imports. Their connection opened the door to one of the most remarkable coffees we’ve tasted this year." Seb Far More Coffee

Trust the Process

Each step of this coffee’s journey reflects Wilton’s deep commitment to experimentation and control. The cherries are handpicked at peak ripeness, sorted by size and density, and then sterilised — first with ozonated water, then with ultraviolet light.

What follows is a meticulous, three-stage fermentation:

Stage 1: 52 hours of anaerobic fermentation in whole cherry at 18°C with yeast added.

Stage 2: 48 hours of anaerobic fermentation in mucilage at 21°C, using mucilage recovered from the first stage.

Stage 3: 68 hours of aerobic fermentation.

The coffee is then washed using a thermal shock method — hot water at 40°C followed by a cool rinse at 12°C — before being dried for 48 hours at a steady 38°C.

Take a Sip

For all its scientific precision, the result is pure pleasure. The cup is juicy and sweet, with notes of passionfruit, guava and apricot , and just enough fermentation complexity to hint at tepache or a fermented fruit soda. It’s vibrant yet balanced — a testament to Wilton’s methodical creativity and a reminder that innovation and drinkability can beautifully coexist.

Our Legacy Coffee is an evolving series of limited coffees — each one roasted to order, each one gone when it’s gone.

Pour Over Recipe

• Dose: 12.5g coffee

• Water: 190g

• Temperature: 91-93°C

• Bloom: 40g

• Brew Time: 2:20 - 3:00 minutes