Wilton Benitez, a chemical engineer and expert coffee grower, owns the highly regarded Granja Paraiso 92 coffee estate in Colombia, where this coffee is grown. He is renowned in the coffee industry for developing novel coffee processing techniques such isolated yeast fermentations and thermal shocking, which were both applied to the production of this uncommon coffee variety.
As the name implies, thermal shock involves subjecting the coffee mass to a series of high and low temperatures in order to sterilize and homogenize it and get it ready for the future inoculation of particular microbes during the fermentation phase. Nuruk, a Korean fermentation starter that contains naturally occurring and proliferating microorganisms like yeast, lactic acid bacteria, and wild fungi, is the source of the culture utilized to make this coffee. The culture was selected because it could process the coffee while keeping the majority of its natural sugars.
