Ruby - Colombia

FARM HISTORY

Before he became one of Colombia's most talked-about coffee producers, Wilton Benítez trained as a chemical engineer. A background that now shapes everything he does at Granja Paraíso 92, in the Cauca region. His farm grows an unusually wide range of varieties, from Geisha and Pacamara to Java and Pink Bourbon, cultivated on terraces with drip irrigation and studied through his own on-site lab, where shade, nutrition, and fermentation are tracked with scientific precision.

That precision defines his signature thermal shock process. A controlled temperature manipulation applied during fermentation that pushes each lot toward a more distinct, layered cup. It's an approach that's earned him a reputation among roasters worldwide, and one that's helped raise the bar for Colombian specialty coffee more broadly turning even a familiar variety like Red Bourbon into something worth discovering all over again.

CypherED Profile

A red bourbon from one of Colombia's most inventive producers. Processed using Wilton Benítez's signature thermal shock technique, the cup opens with cherry, lychee, and blood orange with bright, juicy, and unmistakably his, proof that even a "classic" variety becomes something else entirely in the right hands.

Facts

Origin: Colombia - Region: Piendamó, Cauca

Producer: Wilton Benitez - Altitude: 1,750 - 1,950 m 

Varietal: Red Bourbon - Process: Thermal Shock