Wilton Benitez is renowned for producing some of the world's best coffee on his farm, Granja El Paraíso 92. He uses modern techniques and science to push the boundaries of flavor. For the SilverCat, the team hand-picks the ripest cherries and takes them to the mill. They are sorted for quality and density, sterilized in ozonated water, and then again with ultraviolet light. The cherries undergo the “thermal-shock” process in 90º Celsius water for 120 seconds. They are then pulped and fermented anaerobically for 40 hours with yeast and sanitized with an ozonated water injection, all while carefully monitoring pH and adjusting when needed. The coffee is removed, rinsed, and dried slowly at 38º Celsius for 46 hours until a final moisture of 11%. The coffee is then stabilized in grainpro bags before being exported. The result is a fantastic coffee that evolves as you drink it. It starts like a tinge of pineapple and then mellows into sweet passion fruit and papaya, and as it cools, it turns into peach juice.