Wilton Benitez - Paraíso Anaerobic from Colombia
Introducing Paraíso, from renowned Colombian producer Wilton Benitez. His family-run farm, El Paraíso 92, is widely recognized for its innovative farming systems that produce unique coffee profiles. Wilton has been producing coffee for more than 26 years and, along with his brother, designs and assembles most of the equipment and machinery used to process their coffee. The use of bioreactors and specific microorganisms for controlled fermentation, along with constant control and monitoring of factors such as temperature, pH, brix degrees and electric conductivity, ensure that El Paraiso 92´s coffee is distinct, unique and maintain standardized profiles and notes.
The lot we selected for Ambros is 100% Red Bourbon that was processed through double anaerobic fermentation carried out in two phases: 48 hours with the cherry, and 68 hours with mucilage. The result is a beautifully complex profile reminding us of berries, red apple, apricot, passion fruit, and honey, and make this coffee one of the most exceptional we have roasted since our company`s launch in 2020.
Roasted fresh in Montreal, Canada
We work with industry-leading Probat machines and state-of-the-art coffee roasting software. Specialty roasting is built on data, information, understanding and control of the elements; a more targeted approach that aims for consistency in the pursuit of perfection.
Why Ambros Coffee?
We're deeply involved in every step of crafting exceptional coffee, from selecting the finest beans to roasting them in Montreal. Our commitment to quality extends to design and communication, reflecting our passion in every aspect of our brand. We hope you vibe with our style and feel our enthusiasm shining through.
