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Granja Paraiso '92 Orange Bourbon

Granja Paraiso '92 Orange Bourbon

₱1,250.00 PHP
₱1,250.00 PHP
Sale Sold out
Shipping calculated at checkout.

What we tasted: Orange Cream, Passion Fruit, Maple Syrup

Introducing our exotic Granja Paraiso '92 coffee from Cauca, Colombia, produced by the renowned Wilton Benitez. This exceptional lot undergoes washed double anaerobic fermentation, resulting in a vibrant cup with tasting notes of Orange Cream, Passion Fruit, and a touch of Maple Syrup.

  • Filter
  • Special Release
  • Exotic Beans
Size
Grind Type

Notes

ROASTED FRESH
We roast in batches from Monday to Friday, ensuring that your beans are roasted within two weeks of your order. This means you’ll enjoy your coffee at its peak flavor.

GRINDING
It's best to grind your coffee beans just before brewing for optimal freshness.

GOT QUESTIONS?
Visit our FAQs page here.

Shipping Rates

FREE SHIPPING
If you order more than 1,000 pesos worth of products you will get free delivery upon checkout.

SAME-DAY DELIVERY
Lalamove or Grab

STANDARD DELIVERY
GoGo Xpress

We offer flat-rate fees for the following areas:

  • Malolos: ₱40.00
  • Other parts of Bulacan: ₱85.00
  • Metro Manila: ₱100.00
  • Other parts of Luzon: ₱150.00
  • Visayas: ₱170.00
  • Mindanao: ₱190.00

    Delivery times are 3-5 days for Luzon and Metro Manila, and 7-10 days for Visayas and Mindanao (excluding Sundays and holidays).

Payment Options

ACCEPTED PAYMENT METHODS
We accept debit and credit cards, e-wallets, and online banking on our online shop, with all payments securely processed through PayMongo.

CASH ON DELIVERY
For added convenience, we also offer cash on delivery payments through Gogo Xpress.

View full details

  • Origin

    Piendamó, Cauca, Colombia

  • Process

    Double Anaerobic Washed

  • Variety

    Orange Bourbon

  • Elevation

    1800-2200 MASL

  • Tasting Notes

    Orange Cream, Passion Fruit, Maple Syrup

  • Roast Level

    Light-Medium

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The Process

After being handpicked at peak ripeness, the coffee cherries are carefully sorted by size and density, then sterilized with ozonated water and ultraviolet light. The cherries undergo three stages of fermentation, starting with 52 hours of anaerobic fermentation at 18°C, where yeast is introduced. During this phase, the mucilage is extracted to be used in the next round.

After pulping, the cherries enter a second anaerobic fermentation in mucilage for 48 hours at 21°C. The final stage is 68 hours of aerobic fermentation. Afterward, the cherries are washed with thermal shock, first at 40°C and then at 12°C, before being dried for 48 hours at a steady 38°C to lock in their complex flavors.

The Producer

Wilton Benitez, a chemical engineer turned high-end coffee grower, applies his scientific expertise to revolutionize coffee production at his farm, Granja Paraiso 92, in Cauca, Colombia. Utilizing cutting-edge fermentation techniques, Wilton crafts coffees with exceptional flavor complexity and depth.

His innovative approach allows him to consistently produce uniquely flavorful beans that stand out for their bold, dynamic profiles, all while upholding the highest quality standards. At Granja Paraiso 92, Wilton blends science and artistry, transforming the farm into a hub of innovation and pushing the boundaries of modern coffee production.

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