Growers
Wilton Benitez
Wilton Benitez has been growing coffee for
over 26 years with more than 20 years focusing on
specialty coffee. He is a distinguished roaster and Q-grader processor. His expertise in coffee tasting, developed over a lifetime, sets him apart in the industry.
Granja Paraíso 92 is a family-owned project known for its innovative farming techniques. Located in Piendamó, Cauca, Colombia, near the equator, the farm benefits from optimal sunlight and elevation, enhancing the quality of its coffee. .
The advanced techniques used by Wilton in Granja Paraiso 92 like terraces, drip irrigation, shading, and laboratory nutrition monitoring to produce coffees through different processes such as washed, natural, honey, and anaerobic. The farm also boasts a state-of-the-art processing plant with a microbiology lab and quality lab. Wilton manufactures his own machinery, including fermentation tanks and drying machines. By employing bioreactors for controlled fermentation and using energy-efficient drying methods, Granja Paraíso 92 minimises its environmental impact, recycling water and avoiding fossil fuels. This commitment to innovation and sustainability makes their coffee truly exceptional.
Wilton Benitez
Wilton Benitez has been growing coffee for
over 26 years with more than 20 years focusing on
specialty coffee. He is a distinguished roaster and Q-grader processor. His expertise in coffee tasting, developed over a lifetime, sets him apart in the industry.
Granja Paraíso 92 is a family-owned project known for its innovative farming techniques. Located in Piendamó, Cauca, Colombia, near the equator, the farm benefits from optimal sunlight and elevation, enhancing the quality of its coffee. .
Wilder Lazo
Wilder Lazo, originally a veterinarian specialising in livestock farming, made a dramatic career shift in 2016. Faced with a downturn in coffee prices and his father’s serious illness, he and his brother decided to modernise their family farm, Finca Bella Alejandría, in Huila, Colombia.
Embracing precision agriculture, Wilder applied his analytical skills to the world of coffee cultivation. He meticulously examined soil samples and implemented targeted nutrients and fertilisers to correct the soil’s pH levels. This approach enhanced the availability of nutrients for the coffee trees, leading to a significant boost in the quality of their coffee.
Today, their coffees are highly rated on the cupping scale, reflecting Wilder’s commitment and innovative techniques. His work has not only revitalised the family farm but also ensured its sustainable growth. We are excited to share this outstanding coffee with you and invite you to experience the magic that Wilder has brought to every cup. Enjoy!
Sebastian Ramirez
Sebastian Ramirez, a fourth-generation coffee farmer from Quindio, Colombia, brings over 12 years of expertise to the art of coffee cultivation. From traditional methods, he has become a master of Carbonic Maceration, Honey, Natural and Co-Fermented Profiles, revolutionising his approach with natural and honey processing techniques that use minimal water.
El Placer is located in the verdant landscapes of Quindio, Colombia, their commitment to quality starts with each seed, nurtured with care by a dedicated team.
Sebastian’s focus on sustainable farming and reduced pesticide use reflects a deep respect for both coffee and the environment. We’re excited to share Sebastian’s exceptional coffees, which stand out for their unique flavours and commitment to sustainability.
Covering 106.4 hectares, with 70.4 dedicated to coffee and 25 to forest preservation, Laderas del Tapias offers a diverse range of coffee profiles, reflecting its rich heritage and optimal growing conditions. Each cup from this estate showcases the exceptional quality and deep-rooted tradition of its coffee production.
Rodrigo Pelaez
Rodrigo Alberto Pelaez has been growing coffee at Finca Laderas del Tapias since 2000 and started focusing on specialty coffee in 2014. The farm’s name, which translates to “Hillside of Tapias,” is inspired by the nearby Tapias River.
Laderas del Tapias, located in the stunning Tapias River Canyon in Neira, Caldas, Colombia blends four farms—Buenos Aires, Puerto Rico, La Graciela, and Villa Inés—into a unique part of the UNESCO-recognized Coffee Cultural Landscape. Established in the 1930s and managed by its current owners since 1980, the estate sits at 1,600 to 2,050 metres above sea level, benefiting from rich volcanic soils ideal for specialty coffee.
Covering 106.4 hectares, with 70.4 dedicated to coffee and 25 to forest preservation, Laderas del Tapias offers a diverse range of coffee profiles, reflecting its rich heritage and optimal growing conditions. Each cup from this estate showcases the exceptional quality and deep-rooted tradition of its coffee production.
Limoncillo Farm, named after the Limoncillo (In Spanish lemon) growing on the land, was purchased in 1930 by one of their grandfathers transitioning to civilian life. As the second oldest coffee farm in the Fincas Mierisch group, It initially grew only Typica until the mid-1990s. Due to climate change, market fluctuations, and coffee leaf rust, the family now focuses on diversifying our varieties and prioritising quality over quantity.
Mierisch Family
The Mierisch family has been producing coffee for over 110 years, making them one of Nicaragua’s oldest coffee farming families. For five generations, they have innovated and improved their systems, allowing for precise lot traceability and the cultivation of rare, world-renowned coffee varieties using exceptional processing methods.
Today, Dr. Mierisch is still in charge of all agronomic decisions for the farms, and Eleane Mierisch serves as General Director. Erwin III, is the 5th generation coffee producer and he is in charge of the quality department.
Limoncillo Farm, named after the Limoncillo (In Spanish lemon) growing on the land, was purchased in 1930 by one of their grandfathers transitioning to civilian life. As the second oldest coffee farm in the Fincas Mierisch group, It initially grew only Typica until the mid-1990s. Due to climate change, market fluctuations, and coffee leaf rust, the family now focuses on diversifying our varieties and prioritising quality over quantity.
