Colombia | Wilton Benitez

Tasting Notes:

• Ripe peach
• Passion fruit 
• Caramel

Origin & Processing:

• Origin: Colombia
• Region: Piendamó, Cauca
• Producer: Wilton Benitez
• Farm: El Paraiso 92
• Varietal: Typica
• Process: Washed
• Fermentation: 116 hour Double Anaerobic Fermentation 
• Altitude: 1900 masl
• Harvest: 2025

The Story Behind the Coffee:

El Paraiso 92, overseen by the innovative Wilton Benitez, introduces an intensive washed 116 hour double ferment typica coffee. This method includes a series of meticulous steps that begin with manual harvesting, size and density selection, sterilization with ozonated water and ultraviolet light. The coffee cherries are then fermented with yeast for 48 hours. The cherries are depulped and fermented for another 68 hours. During this stage, the natural juices from the cherries are incorporated into the ferment. The coffee cherries undergo a washing method to remove the remaining juices and are dried for 48 hours. This process, enhanced with controlled pH and brix adjustments, culminates in an exceptional coffee, distinguished by its intricate processing and remarkable flavour profile.

About the producer:

Cauca is a region in southwestern Colombia, nestled primarily in the Andes. This region is home to part of the Andean Volcanic Belt which provides the coffee plants with rich in minerals and a perfect environment for coffee cultivation.

This coffee comes from Wilton Benitez and his farm, El Paraiso 92, in Piendamó, Cauca. Wilton Benitez, whose state-of-the-art processing facilities allow the boundaries of coffee processing to be pushed. He has collaborated with many local producers in the area to increase coffee quality and push processing methods to unprecedented levels. As a result, Wilton’s reputation has spread internationally.

Whole Bean:

We provide this coffee in whole bean form to preserve its unique qualities. For the ideal grind size, our team in-store is ready to assist you.