Wilton Benitez

This coffee comes from the region of Cauca in the south of Colombia. Cauca is relatively flat when looking at other Colombian growing regions, which means the coffee produced benefits from more consistent conditions. Wilton's regional lots are a mixed harvest from farmers nearby Granja Paraiso 92. Wilton sources freshly harvested coffee cherries from farmers. He then brings the cherries to his processing facility near a town called Piendamo, where he generally ferments the coffee for 36 hours. The coffee is depulped, washed and dried in his state of the art facility. Wiltons combines his deep understanding of yeast strains and fermentation to push his ferments esterification towards a known flavour profile. The process of pairing yeast with particular lots is what gives Wilton’s coffees their distinctive flavor profiles along with his incredible understanding of drying coffee to lock in the flavour.