Wilton Benitez is the Brian Eno of the coffee world!
His scientifically intellectual mind has produced many outstanding coffees over the years, and composed some of the most 'out-there' experimental processing methods, resulting in superb Hi-Five sipping experiences that are best experienced at ambient room temperature!
 
The exciting aroma of sweet fruit gums has to be smelt to be believed!
 
Country: Colombia
Region: Piendamo, Cauca
Process: Experimental
Varietal: Castillo
Altitude: 1950 metres above sea level
 
Processing the Castillo begins with a careful manual harvest, followed by the classification of cherries based on density and size. The cherries are sterilised using UV and ozone before undergoing a 48-hour fermentation process, where specific yeast strains are introduced to enhance fruity flavours. After pulping, the coffee is washed and dried using controlled equipment at 40°C for 46 hours. This careful, science-driven process ensures the Castillo is not only flavour-forward but also consistently excellent, showcasing Wilton's dedication to pushing the boundaries of what coffee can be.
 
Wilton Benitez is a highly specialised coffee producer, with many years experience in cultivating exotic and sought after coffee. With a family background in coffee production, it was here that he discovered the true potential of coffee through fermentation technology. He started to take a real interest in the way that fermentation practices were delivered in other industries such as wine, beer, and cheese to aid the development of new and unique flavour compounds. Once he had an understanding of how these products were processed, he started controlling certain variables in the processing of coffee, including the sugar content, PH level, and especially fermentation duration.
 
At the heart of Wilton’s innovation is his approach to farming. Finca El Paraíso-92 employs advanced agricultural practices such as terrace farming and drip irrigation, ensuring optimal growth while protecting the environment. Precision farming, driven by laboratory-calculated nutrition plans, guarantees that each coffee plant receives the exact care it needs to thrive, resulting in an unparalleled quality of beans. These innovations have been recognised globally through numerous awards.
 
The presence of a recently constructed dry mill has introduced an opportunity for Wilton to pass on some of the processing skills to neighbouring farms, leading to the development of a social framework for farmers to share agricultural, processing, and milling practices. Wilton reiterates that for farmers to understand their coffee they first need to be able to taste, to understand what elements need to be addressed for quality improvements. This is a great philosophy and one of the many reasons we are so fortunate to have access to this special coffee.
 
 
Many thanks to Wilton Benitez, Mi Cafe, and Omwani for allowing me to use their excellent images