Colombia - Wilton Benitez / Advanced Process DECAF

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£15.00

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Red Fruit Gummies · Strawberry Jam · Cocoa Butter

Wilton Benitez is a Colombian coffee producer obsessed with precision. With a background in fermentation techniques borrowed from wine, beer, and cheese, he’s developed unique protocols that transform how coffee is processed — adjusting pH, sugar levels, and fermentation times to create incredible flavour profiles.His coffees are grown across three high-altitude farms in Cauca, with Granja Paraiso 92 being the smallest and most experimental. We had the pleasure of meeting him and cupping his coffees at World of Coffee, Milan — and we fell in love instantly.
Country: Colombia

Region: Cauca

Farmer: Wilton Benitez

Farm: Granja Paraiso 92

Variety: Castillo

Process: decaf process starts with

hand-harvested cherries, sorted by density

and size, then fermented for 48 hours with

Saccharomyces pastorianus, a yeast strain known

for enhancing fruity esters. Post-fermentation, the

beans are slow-dried over 88 hours at 40ºC, then decaffeinated using ethyl acetate extracted from sugarcane — a selective, low-impact method that preserves volatile compounds and the coffee’s full-bodied complexity.

Farmer Info