Wilton Benitez sources coffee cherries from farmers in Cauca, a relatively flat region in southern Colombia that provides consistent growing conditions. He transports these cherries to his state-of-the-art facility near Piendamo. Here, the coffee undergoes a 36-hour fermentation, followed by depulping, washing, and drying meticulously.
A “flavour architect” and “fermentation futurist,” Wilton Benitez leverages his chemical
engineering background to apply scientific methodologies to coffee processing. Inspired by industries like wine and beer, he meticulously controls variables such as sugar content and pH. His emphasis on continuous research, standardisation, and replicability, combined with over 26 years of growing experience, allows him to consistently engineer
complex and exceptional flavour profiles.
Thanks to Wilton’s experience and exceptional touch, you can rest assured that when you open a bag of his coffee to prepare yourself a brew, you’re truly in for a treat.
