Colombia | Paraíso 92 | Thermal Shock Pink Bourbon

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 with a few different sides to it. Tropical and juicy up front, sweet tea-like as it cools, with a finish that keeps going. Produced by Wilton Benitez at Granja Paraíso 92 in Cauca, this Pink Bourbon goes through a tightly controlled, two-stage fermentation using selected microorganisms. It is the kind of process Wilton has become known for: detailed, technical, and designed to get as much character from the coffee as possible. The cherries are picked by hand and sorted by density, size, and ripeness before being sanitized with ozone and ultraviolet light. They are then briefly immersed in hot water to open the pores of the fruit before the first fermentation begins in anaerobic bioreactors. Once that stage is complete, the cherries are pulped and moved into a second fermentation. The juices collected during the whole-cherry stage are added back into the tanks, carrying the sugars and compounds developed earlier in the process into the coffee itself. It is an impressively involved way of building sweetness, fruit character, and complexity across both stages. A thermal shock wash brings the fermentation to a close before the coffee moves into a carefully configured drying curve: 40°C for the first 12 hours, followed by 35°C for another 24. This helps preserve the aromatics and structure developed throughout the process. In the cup, ripe papaya brings a full tropical sweetness, followed by peach tea with soft florals and a lighter, tea-like character. Strawberry comes through in the finish, adding a bright red-fruit sweetness that sticks around after the last sip. The profile shifts as it cools, making each pass through the cup feel a little different. Why We Chose This Coffee We chose this lot because Wilton’s two-stage fermentation and thermal shock process bring out a lot of fruit while keeping every note easy to pick apart. Papaya, peach tea, and strawberry each have their own place, rather than all landing at once. The peach tea note was what really pulled us in. It adds a floral, tea-like layer between the tropical fruit and strawberry sweetness, giving the coffee a profile that keeps developing as it cools.