Wilton Benitez is a specialized Colombian coffee producer with more than 26 years of experience. He is dedicated to improving coffee production through innovation, incorporation of new technologies and experimentation in processing techniques. His family farm, Granja Paraiso 92, uses highly innovative farming systems such as terraces, drip irrigation, shading and laboratory nutrition count with the goal to produce unique coffees. It has a processing plant, a microbiology lab, and a quality lab on site. The process used for this coffee begins with ripe cherries being sterilized and sorted by size and density. They are then placed in a sealed tank and inoculated with specific microorganisms that initiate a first fermentation. After 52 hours, the cherries are pulped and placed back in an oxygen-free environment for another 48 hours. After the second fermentation, the coffee is washed using jets of hot and cold water (thermal shock) in an effort to intensify the flavors of the coffee.