Discovering Wilton Benitez

published on July 29, 2024 — by Marc-Alexandre Emond-Boisjoly — 15 mins of reading —


When it comes to specialty coffee, it's hard to overlook the meticulous, avant-garde work of certain producers who are constantly pushing back the boundaries of quality. One such figurehead is Wilton Benitez, a Colombian producer who has become famous for his technique of choice: thermal shock. This revolutionary approach to processing coffee cherries has attracted the interest of roasters and connoisseurs the world over, because of the exceptional flavours it allows to express.

At 94 Celciusa specialty coffee roaster in Montreal, we've had the chance to explore some of Wilton Benitez's unique micro-lots and offer them to our passionate customers. We've even included some of his beans in Les Tassésour indiscriminate roast designed to showcase imperfect-looking beans while reducing food waste. In this article, we invite you to delve into the world of this visionary producer, to discover his farm, his innovative fermentation methods (including thermal shock) and to understand why his coffees are an extraordinary sensory experience.

Wilton Benitez: a visionary producer

The beginnings of a coffee enthusiast

Born in the heart of Colombia, a country renowned worldwide for its high-quality coffees, Wilton Benitez grew up in an environment where coffee culture is a true cultural heritage. From an early age, he was immersed in the world of coffee cherry harvesting, observing with curiosity the various stages of processing carried out by local farmers. This early immersion gave him a solid understanding of the product and a boundless motivation to innovate.

Towards innovation and excellence

Early on, Wilton realized that to stand out in the demanding specialty coffee market, it was necessary to push even further the rigor and mastery of each stage of production. With this in mind, he trained with researchers, agronomists and other innovative producers. He also experimented with different methods of fermentation, drying and varietal selection. Little by little, Wilton Benitez earned himself a reputation as a pioneer, developing unprecedented techniques to extract the quintessential aroma from every coffee cherry.

Dispositif pour le traitement UV des cerises de café de Wilton Benitez

Wilton Benitez Farms: Land for Innovation

Wilton Benitez manages several farms located in the regions of Cauca and Huilatwo areas renowned for their exceptional terroirs. These farms benefit from ideal climatic conditions for growing coffee, with high altitudes, rich soils and biodiversity that produce high-quality beans.

What sets Wilton farms apart is the sustainable farming practices he employs. Respectful of the environment, he strives to minimize the ecological impact of his production while maximizing the quality of the beans. Coffee cherries are carefully harvested by hand, selected when perfectly ripe to guarantee optimum quality.

Innovative Fermentation Techniques from Wilton Benitez

Wilton Benitez is best known for his controlled fermentation techniquesa method that has revolutionized the way coffee aromas and flavors are developed. Using precise, scientific processes, he is able to manipulate fermentation to accentuate specific notes in coffee, such as fruity, floral or chocolate flavors.
floral or chocolate flavours.

The Key Points of His Methods :

  1. Anaerobic fermentation A process in which cherries ferment in an oxygen-free environment, creating complex, intense flavors.
  2. Use of selected yeasts Wilton uses specific yeasts to control and direct the development of aromas during fermentation.
  3. Double and Triple Wash A method that ensures grain cleanliness while preserving its unique character.
  4. Constant experiments He regularly tests new approaches to perfect his results, whether by playing with temperatures, times or yeast combinations.
    yeast combinations.

These techniques enable Wilton to produce coffees with a distinct aromatic signature, appreciated by roasters and specialty coffee lovers the world over.

Coffees with unique aromatic profiles

The coffees produced by Wilton Benitez are renowned for their rich, complex aromatic profiles. Characteristic notes include:

  • Tropical fruit such as mango and papaya.
  • Red berries such as cherries and berries.
  • Chocolate and caramel for sweet, gourmet flavours.
  • Floral notes that add a touch of elegance.

Each batch is designed to offer a unique sensory experience, and it is not unusual for Wilton coffees to win awards in international competitions or be chosen for prestigious events such as the World Barista Championship.

A collaboration with 94 Celcius

At 94 Celcius we are privileged to work with Wilton Benitez and to offer some of their exceptional coffees. This collaboration reflects our shared commitment to transparency, quality and innovation in specialty coffee.

The coffees we select from his farms are the result of his expertise and dedication, offering our customers an opportunity to discover flavors that transcend the usual expectations. Each bean tells a story, the story of Wilton's passion and know-how.

Groupe de personnes célébrant la remise d'un prix avec Wilton Benitez

International recognition

Wilton Benitez's efforts soon bore fruit. His specialty coffees have won numerous awards in international competitions, and are now prized by roasters and connoisseurs the world over. This recognition reflects his commitment to excellence and his ability to push the boundaries of what Colombian coffee can be.

Why is Wilton Benitez Unique?

  1. A blend of science and art: Wilton uses a scientific approach to maximize the quality of its coffees, while respecting agricultural traditions.
  2. Incomparable flavours: Thanks to our meticulous processes, our coffees are distinguished by their unique aromatic profiles, combining tropical fruits, floral notes and sweetness.
  3. An innovation pioneer : His fermentation and processing protocols have become models for other producers.

Thermal shock: the technique that made Wilton Benitez famous

What is thermal shock?

Among the many processes mastered by Wilton Benitez, thermal shock is undoubtedly the one that has contributed most to its international reputation. The principle consists in subjecting coffee beans, after fermentation, to sudden variations in temperature during the washing or rinsing phase. In concrete terms, this involves exposing the beans to very hot water for a short time, then immediately plunging them into very cold water.

The benefits of this method

Thermal shock is more than just a sleight of hand: it has tangible effects on grain structure and aromatic potential. On the one hand, brief exposure to hot water enables certain mucilage residues to be dissolved and removed more efficiently, thus limiting the risk of undesirable fermentation. On the other hand, the immediate transition to cold water "freezes" the aromas developed up to that point, preventing fermentation processes from continuing uncontrolled.

This process results in a more net in the cup, with aromatic clarity often superior to that of coffees washed according to a standard protocol. Fruity and floral notes are preserved, while bitterness or excessive acidity are attenuated. For lovers of complex, well-balanced coffees, Wilton Benitez heat shock is a guarantee of quality and originality.

An innovation that demands precision

Thermal shock cannot be improvised. It requires the right equipment to regulate water temperature down to the last degree, as well as meticulous timing. Exposure to hot water for too long risks altering grain quality, while too brief a shock would be ineffective. Wilton Benitez has refined this technique over the years, multiplying trials to find the optimum balance point. Today, he is considered one of the undisputed masters of this method, inspiring many other producers around the world.

Wilton Benitez's role in the specialty coffee industry

Wilton Benitez's impact on the specialty coffee industry extends far beyond his own farms. By sharing his innovative methods and training other growers, he is helping to raise the overall quality of Colombian coffee. His scientific and experimental approach inspires many producers around the world to adopt similar practices.

Taste Excellence with Wilton Benitez

If you're looking for a coffee that embodies innovation, quality and respect for terroir, Wilton Benitez coffees are for you. They represent the very best that specialty coffee has to offer: a unique sensory experience, crafted by a producer who constantly pushes the boundaries of his art.

Explore our selection at 94 Celcius and discover why Wilton Benitez is considered one of the coffee industry's most influential and visionary producers.

Order today and let yourself be seduced by Wilton Benitez coffees, available exclusively at 94 Celcius.

Thanks to Wilton Benitez for these wonderful photos.

Tags: Colombie Découverte Producteur Troisième Vague
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