Here's how we brewed this exclusive coffee from one of Colombia’s most inventive producers, roasted in Cambridge, MA by Broadsheet.

Wilton Benitez is a chemical engineer turned coffee producer who operates a microbiology lab on his family-run Granja 92 farm. This Caturra lot went through two anaerobic fermentation phases: first in the cherry with a yeast inoculation, then pulped with mucilage under strict processing protocols. We tasted lychee, ripe banana, mango, and pineapple.

🌎 Origin: Cauca, Colombia

⚗️ Process: Advanced Anaerobic Fermentation

🔬 Variety: Caturra

⛰️ Elevation: 1,900 MASL

🔥 Roast: Light-medium

Brew Recipe for Broadsheet Benitez Granja 92

Using Stagg X Dripper


22g of Benitez Granja 92

350g of water



1. Measure and grind coffee at a medium setting

Measure out 22g of coffee beans and grind them on a medium setting. We used setting 6.1 on Ode with SSP Burr / 5.1 on Ode with Gen 2 Burrs, which is about 4.1 on Ode with Gen 1 Burrs. Suggested setting on Opus is between 5.2 and 6.0 - and note that the inner ring was set to 0 at 5 for us!

2. Heat water and rinse the filter

Heat water to 205°F and rinse your filter before putting your coffee grounds in.

3. Pour 50g water for the bloom 

Fully saturate your coffee grounds with 50g of water, and allow 40 seconds for the bloom.

4. Continue pouring in four stages

After the bloom, pour to 150g; then when the water is approximately 0.5 in above the bed of grounds, swirl 5 times, then pour to 250g; once water drains halfway, swirl 5 times; then pour to 350g, and when water drains about halfway, swirl 5 times. The total brew time varies, but we’re aiming for between 2:45 - 3:30 minutes.

5. Decant into your favorite mug and enjoy!

Look out for the incredible flavors of lychee, ripe banana, and pineapple.



20g of the same coffee

40g of water at 201°F

1:2 ratio

28-30 second pull time


1. Measure and grind coffee

Measure out 20g of coffee beans.

2. Make sure your espresso machine is at temp.

Water should ideally be at  201°F.

4. Grind your coffee

We suggest a brew time of 28-30 seconds.

4. Pull shot at 9 bars!

Pull your shot at 9 bars with around a 28-30 second pull time.

5. Decant into your favorite demitasse cup and enjoy!

Let us know what flavors pop out in your espresso. We suggest stirring with a small spoon before tasting to integrate all layers of the ‘spro