Wilton Benitez sources cherries from Cauca, southern Colombia, known for its stable growing conditions. He processes them at his cutting-edge facility near Piendamo, using a 36-hour fermentation followed by careful depulping, washing and drying.
A former chemical engineer, Wilton applies scientific precision to coffee processing, controlling factors like sugar content and pH. With 26 years of experience, he consistently crafts complex, high-quality flavour profiles through research and standardised methods.
