Colombia Gesha La Macarena, 250 g – filter

Wilton Benitez is one of the most recognized innovative producers in the world of specialty coffee and the founder of the Granja Paraiso 92 project in the Cauca region of Colombia. His name has become synonymous with a technological approach to coffee production, where traditional farming is combined with microbiology, engineering, and controlled fermentation.

With more than 26 years of experience in coffee cultivation and over 20 years in the specialty coffee industry, Wilton is not only a producer, but also a Q-grader, roaster, fermentation researcher, and developer of his own coffee processing equipment. His philosophy is built around complete control of every stage of production — from plant genetics and nutrition to drying and bean stabilization.

This Geisha, grown on the high-altitude slopes of La Macarena farm, undergoes an exceptionally precise and controlled fermentation process designed to highlight vibrant fruit character, elegant floral aromatics, and refined citrus acidity.

The cherries are handpicked at peak ripeness and then pass through multiple stages of sorting by size and density to ensure maximum consistency and quality. To preserve the clarity and cleanliness of the cup, the coffee is sterilized with ozonated water and ultraviolet light before processing begins.

After depulping, the coffee starts fermentation inside an anaerobic bioreactor, where a specially selected yeast strain — Saccharomyces cerevisiae var. diastaticus — is introduced. This particular yeast enhances fruity aromatics, adds delicate spicy nuances, and develops the citrus-forward character of the cup.

Throughout the entire fermentation process, pH and Brix levels are constantly monitored, allowing precise control over flavor development. The coffee ferments for 52 hours under carefully controlled conditions, creating depth, structure, and aromatic complexity in the final cup.

Following fermentation, the coffee is washed with water at 75°C and then slowly dried at 38°C in specialized mechanical drying equipment for 46 hours. This gentle drying process helps preserve delicate aromatics, sweetness, and overall cup clarity.