Grown at an altitude of 1,950 meters in the Cauca region of Colombia, this Sudan Rume varietal is processed using a highly specialized thermoshock and double anaerobic fermentation method. 

The process begins with manual cherry-picking and sorting based on size and density to ensure uniformity. The cherries then undergo ozone sanitization to ensure cleanliness before being subjected to blanching, where they are alternately immersed in boiling and cold water for 30 seconds each, bringing the flavors to the surface of the coffee beans. The cherries are then placed in an anaerobic bioreactor and inoculated with Saccharomyces pastorianus yeast, fermenting in an oxygen-free environment for 72 hours at 22°C. After this initial fermentation, the cherries are pulped, and the beans undergo a second fermentation for 96 hours. The beans are washed and dried slowly over 42 hours at a controlled temperature of 38°C.

Produced at Finca El Paraíso 92, owned by renowned coffee producer Wilton Benitez, this coffee reflects the farm’s commitment to innovation and quality. With a strong reputation for excellence, the farm has garnered multiple awards and is recognized for producing some of Colombia's finest exotic coffees.