Colombia - Cauca - Granja Paraíso 92
天堂92莊園（Granja Paraíso 92） Granja Paraíso 92 (Piendamó, Cauca; ~1,700–2,100 masl) is led by Wilton Benítez and renowned for a microbiology-driven approach: on-farm lab work, bioreactors, precise pH/temperature control, and Thermal Shock finishing (e.g., rinsing around 40 °C followed by a ~12 °C cold shock) to “lock in” aroma precursors. Flavor profiles often read as tropical fruit, floral/tea-like, and honeyed sweetness with unusual clarity.
The farm cultivates a wide set of varieties (e.g., Gesha, Java, Pink Bourbon, Chiroso, Caturra/Castillo, Pacamara, Sudan Rume), each paired with tailored fermentation protocols. Paraíso 92 also collaborates across sister farms (e.g., La Macarena) under broader operations, giving it an outsized influence on the rise of controlled fermentations in Latin America and frequent appearances in competitions/auctions.
Note: Finca El Paraíso (Diego Bermúdez) and Granja Paraíso 92 (Wilton Benítez) are distinct entities—both in Cauca and both famous for thermal-shock-style processes, yet separately owned and operated.