Wilton operates three naturally diverse farms at altitudes of 1800–2100 masl:

1. La Macarena (75 hectares)
2. Las Brisas (22 hectares)
3. Granja Paraiso 92 (5 hectares)

Granja Paraiso 92, the smallest of the three, is the epicenter of Wilton’s cutting-edge coffee production and the source of some of the most distinctive lots we proudly feature.

Coming from a family deeply rooted in coffee farming, Wilton has taken the craft to new heights by integrating fermentation technology from industries such as wine, beer, and cheese production. His meticulous attention to detail and innovative protocols have earned his coffees a reputation for their exceptional flavor complexity and uniqueness.

Wilton’s mantra is clear: “Everything is about control.” His multi-stage processes are tailored to each varietal to enhance natural flavors while preserving the coffee’s intrinsic characteristics. For example, the 11-step fermentation process for the Caturra varietal includes techniques like:

• Fermentation with Saccharomyces pastorianus yeast, often used in crisp lagers, to amplify fruity notes.
• Precise drying in controlled environments to lock in flavors and avoid defects.

Wilton Benitez’s coffees are renowned for their vivid flavors, bold acidity, and silky textures, with each lot showcasing the best of Colombian terroir and innovative processing. His meticulous craftsmanship results in coffees with unparalleled depth, including notes like blackberry jam, honey, cranberry juice, and tropical fruits.

Each cup reflects a harmony of tradition and technology, appealing to coffee enthusiasts who seek both excellence and adventure in their brews.