Granja El Paraíso-92 is a family farm that produces a number of lot separations using highly innovative cultivation systems and progressive processing techniques. Finca Paraiso-92 also has its own microbiology laboratory, quality laboratory and processing plant where Wilton’s coffees are processed. This coffee starts from strict cherry selection, sterilization utilizing ozonated water and ultra-violet, before moving to a primary anaerobic fermentation controlled with pre-selected microorganisms to promote healthy fermentation. Then, the coffee is pulped and put into a secondary anaerobic fermentation phase with its mucilage. When the second phase ends the coffees are put through a ‘thermal shock’ process in order to help fix the esters created through fermentation to the seed and improve the organoleptic conditions of the coffee.