Produced at Granja Paraiso 92 in the Cauca region of Colombia, this Chiroso lot showcases the forefront of precision-controlled fermentation. Grown at an altitude of 1,950 meters, the coffee benefits from slow cherry maturation, resulting in layered sweetness and refined acidity.

The project is led by Wilton, a producer with more than 26 years of experience in high-quality coffee production and over 16 years in specialty coffee, supported by his background as both a roaster and a Q Grader. At Granja Paraiso 92, all processing equipment is custom-designed by Wilton himself and assembled on-site with his family, reflecting a rare level of technical autonomy and craftsmanship.

This lot is processed as an anaerobic natural, using bioreactors and selected microorganisms to maintain strict control over fermentation variables such as temperature, pH, Brix level, and electrical conductivity. This meticulous management allows for the creation of a cup profile that is not only expressive and complex, but also remarkably clean and repeatable. Drying is carried out with energy-efficient electric dryers, avoiding fossil fuels and minimizing environmental impact.

In the cup, a juicy, lime-like citrus acidity provides structure and clarity, while subtle spice nuances add freshness and depth. A gentle, white peach-like sweetness unfolds across the palate, complemented by delicate floral aromatics reminiscent of white flowers. The finish is long and elegant, with a lingering honeyed sweetness that leaves a refined and polished impression.