WBP-03 Wilton Benitez Caturra
Finca El Paraíso-92, led by Wilton Benitez, is at the forefront of coffee innovation in Colombia. This family-run farm stands out for its use of advanced agricultural techniques, including precision farming, terrace cultivation, and drip irrigation, which ensure optimal growth and environmental sustainability. Wilton grows a diverse range of exotic coffee varieties, such as Geisha, Java, and Pacamara, using laboratory-calculated nutrition plans that guarantee each plant thrives. However, it's Wilton’s innovative approach to fermentation that truly sets his coffees apart. Through the use of controlled anaerobic fermentation, specific microorganisms are applied to each coffee variety, enhancing its unique flavour profile.
The meticulous process continues with a two-phase fermentation and an innovative water sealing method, using both hot and cold water to lock in rich aromas. Each cherry is hand-harvested and sterilised with UV and ozone, followed by fermentation in bioreactors and a thermal shock washing process to preserve the complex flavours. This attention to detail, combined with sustainable practices and a focus on quality, results in a coffee that offers a distinctive, complex cup. Through his work, Wilton Benitez is shaping the future of coffee, offering consumers an exceptional, flavour-forward experience that’s as innovative as it is sustainable.
Original: $21.22
-70%$21.22
$6.37Product Information
Product Information
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Description
Finca El Paraíso-92, led by Wilton Benitez, is at the forefront of coffee innovation in Colombia. This family-run farm stands out for its use of advanced agricultural techniques, including precision farming, terrace cultivation, and drip irrigation, which ensure optimal growth and environmental sustainability. Wilton grows a diverse range of exotic coffee varieties, such as Geisha, Java, and Pacamara, using laboratory-calculated nutrition plans that guarantee each plant thrives. However, it's Wilton’s innovative approach to fermentation that truly sets his coffees apart. Through the use of controlled anaerobic fermentation, specific microorganisms are applied to each coffee variety, enhancing its unique flavour profile.
The meticulous process continues with a two-phase fermentation and an innovative water sealing method, using both hot and cold water to lock in rich aromas. Each cherry is hand-harvested and sterilised with UV and ozone, followed by fermentation in bioreactors and a thermal shock washing process to preserve the complex flavours. This attention to detail, combined with sustainable practices and a focus on quality, results in a coffee that offers a distinctive, complex cup. Through his work, Wilton Benitez is shaping the future of coffee, offering consumers an exceptional, flavour-forward experience that’s as innovative as it is sustainable.
