Discovering Wilton Benitez

Innovation at the heart of production

What sets Wilton Benitez apart is his scientific and methodical approach to coffee production. He introduced controlled fermentation techniques that allow for the development of unique flavor profiles. These methods include the use of specific yeasts and precise environmental conditions to control the fermentation process, resulting in coffees with complex aromas and flavors.

For example, one of its flagship techniques is anaerobic fermentation, where coffee beans are fermented without oxygen. This method accentuates fruity and floral notes, creating exceptional taste profiles that stand out in the global market. Not to mention thermal shock, an innovative technique whose development is also attributed to Wilton Benitez. Although the creator of this method is still debated, some also attribute its development to Diego Bermudez. This controversy remains a topic of discussion in the coffee world.

International recognition

Wilton Benitez’s efforts have quickly paid off. His specialty coffees have won numerous awards at international competitions, and are now sought after by roasters and connoisseurs around the world. This recognition is a reflection of his commitment to excellence and his ability to push the boundaries of what Colombian coffee can be.