Wilton Benitez - Red Bourbon • Thermal Shock // Cauca, Colombia

Wilton Benitez brings a unique perspective to coffee production — one shaped by years of focused study in fermentation science and a methodical approach to post-harvest innovation. At his farm, Granja Paraiso 92, he applies principles drawn from other fermentative industries to refine, push, and stabilize flavor outcomes.  His innovation in this space has brought a lot of attention to him, to which he has been happy to share his insights with the community. 

This Red Bourbon undergoes a double sterilization to eliminate uncontrolled microbial activity, followed by anaerobic bioreactor fermentation inoculated with S. Diastaticusa — a yeast strain that also breaks down carbohydrates to increase fermentable sugars.  The coffee is fermented for 48 hours while pH and brix levels are closely monitored throughout the process, before a drying at cool temperatures to preserve aromatics.

*Orders ship weekly on Wednesdays.  Order cutoff for same-week fulfillment is Monday at 11:59pm.