Ever played "top five dinner party guests" with your friends? Swap dinner for a coffee date, and Wilton Benitez makes every aficionado's list. A chemical engineer turned coffee obsessive, he built Granja Paraiso 92 around one question: what happens if you control every single variable? This Chiroso lot is hand harvested, sterilised with ozonated water and UV light, sealed in 90 degree water, then fermented anaerobically for 62 hours with lager yeast at a dialled-in 20 degrees. The result is layered and packed with guava - the perfect summer sidekick.
