Double

This vibrant, aromatic coffee comes from El Paraíso 92 in Piendamó, Cauca — produced by innovative farmer Wilton Benítez. Grown at 1,700–2,000 masl, it undergoes precision fermentation in bioreactors, with real-time monitoring of temperature, pH, Brix, and conductivity. A custom yeast enhances clarity and vibrant sweetness.

After fermentation, the coffee is dried using an eco-friendly system that relies on no fossil fuels, reflecting Wilton’s commitment to sustainability and advanced processing techniques. The result is a clean, candy-like cup, bursting with notes of peach ice tea, apricot and orange sherbet.