Moonwake Coffee Roasters
Granja Paraiso 92 - Wilton Benitez - Lager Gesha - Colombia
Granja Paraiso 92 - Wilton Benitez - Lager Gesha - Colombia
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Whole Bean
Roast: Light
Recommended Rest: 2-3 weeks from roast date
Tasting Notes: peach gummy, jasmine, red tea
Origin Details
Region: Cauca, Colombia
Elevation: 2100m
Producer: Wilton Benitez, Granja Paraiso 92
Process: Anaerobic Lager Yeast Inoculation
Variety: Gesha
ABOUT THIS COFFEE AND PRODUCER
This coffee is from the Cauca region of Colombia, produced by Wilton Benitez of Granja Paraíso 92. This lot was grown on La Macarena, one of Granja Paraíso 92’s member farms. With their microbiology lab, quality lab, and processing plant, Granja Paraíso 92 is able to implement carefully controlled processing techniques resulting in coffees that take on vibrant and unique profiles. More importantly, due to the scientific level of control the facility provides, they are able to create consistent standard operating procedures that ensure consistency across multiple lots and farms.
This gesha from Wilton undergoes anaerobic fermentation in a bioreactor with Saccharomyces cerevisiae yeast—the same yeast used in beer and wine fermentation.
WHY WE SELECTED THIS COFFEE
The return of one of our most recognizable Granja Paraiso 92 coffees arrives with a slight shift this season. This latest release keeps the same lager fermentation process that made the coffee so memorable, but this time the lot is produced from Gesha rather than Typica.
In some ways, it feels like a return to where this coffee started. Longtime customers may remember that the very first version we released years ago was also a Gesha lot, and it’s exciting to revisit that profile again with even more clarity and refinement.
The peach gummy note that defined this coffee is immediately familiar and still unmistakably present in the cup. Alongside the expected hoppy character, the Gesha brings a softer floral quality that leans more jasmine than citrus. As the coffee cools, a deep red tea character begins to emerge and blends naturally with the peach-like acidity, giving the cup a more layered and structured finish.
