Wilton Benitez - Thermal Shock Red Bourbon

This Red Bourbon from Wilton Benítez is one of the best coffees we’ve ever tasted.

Benitez works in Piendamó, Cauca, Colombia, where his family’s Granja Paraíso 92 has become the home base for an unusually ambitious approach to coffee processing. His background is a big part of the story. Benítez trained as a chemical engineer before returning his attention to coffee, and that experience has clearly influenced the way he approaches fermentation and processing.

At Granja Paraíso 92, coffee is treated with an incredible level of precision. The operation includes microbiology and quality-control laboratories alongside its processing facilities, allowing Benítez and his team to closely manage the conditions surrounding fermentation and drying. Temperature, pH, sugar concentration, time, and microorganisms can all become variables in the process. The goal isn't simply to make a coffee more intense or more fermented. It's to understand the character of the coffee you're starting with and use processing to reveal something compelling within it.

This lot starts with Red Bourbon, a variety prized for its sweetness, structure, and fruit character. From there, Benítez applies his Thermal Shock processing, using a controlled change in water temperature as part of the washing stage, and the cup is extraordinary.

What comes at you with red berry fruit and the sweet-tart snap of a Jolly Rancher. It's bright, juicy, and almost electric, but somehow remains incredibly refreshing. The acidity gives it lift, the sweetness keeps it grounded, and the whole party manages to be both intensely expressive and remarkably clean. That balance is difficult to achieve.

There is a tremendous amount of technique behind this coffee, but you don't need to understand the fermentation protocol to appreciate it. You just need to take a sip. For us, this is a joy ride of a coffee and one of the best we've ever tasted.

Due to limited inventory, we are only listing Wilton Benitez as whole bean. If you do need your coffee ground, please leave a note a check out or email information@bigshoulderscoffee.com

Produced by Wilton Benítez in Piendamó, Cauca, this Red Bourbon lot represents a sophisticated approach to coffee production in Colombia. The coffee undergoes a specialized Thermal Shock process, a technique designed to manipulate the fermentation environment to achieve precise flavor profiles. When roasted by Big Shoulders Coffee, this specific lot highlights vibrant red berry fruit and candy-like sweetness reminiscent of a Jolly Rancher.

While Red Bourbon is historically celebrated for its balanced sweetness and complex acidity, the application of controlled thermal processing can significantly amplify these inherent characteristics. Enthusiasts looking to better understand how such processing methods influence the final cup may find it helpful to reference a flavor wheel to identify the nuanced fruit notes present in this selection. This coffee serves as a compelling example of how modern processing innovation can elevate traditional varietals.