This coffee is from Granja Paraiso 92 in Colombia, produced by Wilton Benitez who has over 26 years of coffee production experience and 16+ years with specialty coffee. The Pink Bourbon variety is processed using the Thermal Shock Washed method. The farm uses bioreactors and specific microorganisms for controlled fermentation with constant monitoring of temperature, pH, brix degrees, and electric conductivity. The drying machines use only moderate electric energy and avoid fossil fuels, preventing greenhouse gas emissions. All equipment is designed by Wilton and assembled on the farm.
