Size: 200g

Flavour Notes

• Cherry, Floral, Peach, Lime

Key Highlights

• Cauca, Colombia
• 1900–2100 masl
• Gesha | Thermal Shock Washed
• Tea-like body with refined clarity
• Ideal for pour-over and filter brewing

Specifications / Coffee Details

• Producer: Wilton Benitez
• Farm: Granja Paraíso 92
• Origin: Cauca, Colombia
• Process: Washed with Thermal Shock
• Variety: Gesha
• Altitude: 1900–2100 masl
• Format: Whole Bean
• Size: 200g

Delicate, floral, and quietly complex.
A Gesha shaped by precision processing.

The Gesha P-06 from Granja Paraíso 92 showcases the laboratory-level precision of producer Wilton Benitez in the hills of Piendamó, Cauca. Grown on volcanic soils shaped by dramatic day–night temperature shifts, this Gesha reflects Wilton’s meticulous cultivation and post-harvest control.

After harvest, cherries are sterilized using ultraviolet light to eliminate unwanted microorganisms before entering a 52-hour controlled fermentation. The coffee then undergoes a thermal shock washed process, helping to lock in aromatics and refine acidity. Drying takes place at a constant 38°C for 46 hours in mechanical dryers designed and built by Wilton himself. Every variable temperature, pH, Brix, and conductivity is logged to preserve clarity and protect the Gesha variety’s most delicate compounds.

In the cup, expect lime brightness layered with gentle peach sweetness, soft cherry nuance, and refined florality reminiscent of jasmine and bergamot. The body is silky and tea-like, allowing the profile to feel transparent and articulate. The finish is clean and structured, with composed acidity and lifted aromatics that reflect careful processing rather than excess intervention.

Imported by Macarena Café, this coffee connects innovation at origin with thoughtful roasting and preparation, offering a precise and elegant expression of Gesha from Cauca.

Why We Chose This Coffee

We chose this lot because it shows what happens when precision is used to protect, not overpower. With a variety as delicate as Gesha, it’s easy for processing to become too much, but here, every step feels measured, almost restrained.

What stood out to us is how Wilton Benitez applies technical control in the service of clarity. The intention isn’t to reshape the coffee, but to preserve what’s already there to let the florals, acidity, and structure remain intact and fully expressed.

There’s a quiet confidence in that approach. Nothing feels exaggerated, nothing feels pushed. Just a careful unfolding of the coffee’s natural character.

It’s a reminder that the most refined coffees aren’t always the most complex; sometimes, they’re simply the most clearly understood.