Bio

Wilton BenitezWilton Benitez: A Coffee Innovator Changing the Industry

Wilton Benitez is a pioneer, an innovator, and a leader in specialty coffeeprocessing. With a background in chemical engineering, Wilton hasrevolutionised fermentation and processing, most notably through his ThermoShock method and extensive research into the qualities of micro-organisms andyeast, and how they interact with coffee during fermentation. Thermo Shock in particular is an advanced approach to coffee involves precisetemperature controls, resulting in vibrant flavour profiles that have capturedglobal attention. His experimental lots and meticulous processing methods havepositioned his farm, Granja Paraiso 92, as one of the most sought-aftersources for rare and high-quality coffee.

Rare Varietals & Innovative Processing

At his farm in Cauca, Colombia, Wilton cultivates exotic coffee varietals,including Pink Bourbon, Gesha, Ombligon, and SL-28. Each varietal undergoesuniquely tailored processing to enhance its intrinsic characteristics – forexample, Wilton has recognised that certain yeasts perform or pair very wellwith certain coffee varietals, like Pink Bourbon and Saccharomyces cerevisiaevar. diastaticus, a yeast commonly used in beer. Funnily enough, he's evenexperimenting with brewing pale ales using the same yeasts! His ability to control and experiment with fermentation, drying, and millingin state-of-the-art facilities ensures that every batch of coffee he producesis exceptional in quality and consistency.

Investing in People

Unlike most coffee farms that rely on seasonal workers, Wilton employs over80 people on a full-time basis. This stability means his employees don’t haveto migrate in search of work, and they gain hands-on experience across allareas of the farm—from cultivation to processing. This approach not onlyfosters job security but also enhances the skill level of his team, resultingin consistently high-quality coffee production.