Size: 250g

Flavor Notes

Papaya, Peach Tea, Strawberry

Key Highlights

• Cauca, Colombia
• 1900–2100 masl
• Pink Bourbon variety
• Washed Process with Thermal Shock
• Two-Stage Fermentation with Selected Microorganisms
• Tropical, vibrant, and remarkably precise
• Ideal for filter and pour-over brewing

Specifications / Coffee Details

• Producer: Wilton Benitez
• Farm: Granja Paraíso 92
• Origin: Cauca, Colombia
• Process: Washed with Thermal Shock
• Variety: Pink Bourbon
• Altitude: 1900–2100 masl
• Fermentation: Two-Stage Anaerobic (Whole Cherry + Post-Pulp, with recovered cherry juices)
• Drying: 36 Hours to 40°C (first 12 hrs) + 35°C (final 24 hrs)
• Format: Whole Bean
• Size: 250g

A Pink Bourbon that rewards every sip a little differently. Tropical, layered, and almost impossibly clean.

Produced by Wilton Benitez at Granja Paraíso 92 in Cauca, this Pink Bourbon is shaped by a carefully controlled two-stage fermentation using selected microorganisms, a process Wilton has built around precision rather than intervention. Cherries are manually harvested and rigorously classified before sterilization with ozone and ultraviolet light. A brief hot water immersion then opens the pores of the fruit ahead of fermentation, which begins in anaerobic bioreactors. After pulping, the juices produced during cherry fermentation are reintroduced into the second stage, a closed-loop method that builds sweetness and complexity from within rather than adding anything from outside.

A signature thermal shock wash follows, stabilizing structure and locking in aromatics before the coffee moves into a configured drying curve, 40°C for the first twelve hours, stepping down to 35°C for the remaining twenty-four. Slow, low-temperature drying preserves the clarity and sweetness built during fermentation through to the final cup.

In the cup, ripe papaya leads with a soft, tropical sweetness that feels generous without being heavy. Peach tea follows, adding a delicate, floral depth that shifts the profile toward something more refined as the cup cools. Strawberry rounds out the finish with a clean, bright sweetness that lingers well past the last sip.

Why We Chose This Coffee

We chose this lot because the two-stage fermentation and thermal shock process work together here in a way that feels genuinely intentional, vivid fruit character held together by clean, precise structure.

What stood out is the peach tea note. It's the kind of quality that only appears when fermentation and drying are handled with this level of care, and it gives the cup a layered, evolving character that makes it easy to return to.