TABI – NATURAL THERMO SHOCK – WILTON BENITEZ – PARAISO 92
Producer: Wilton Benitez
Process: Natural, Thermo Shock
Location: Piendamo, Cauca
Altitude: 1850 MASL
Harvest period: May 2022
This micro lot is delivered vacuum sealed in a 20kg box.
Chemical engineer turned top notch coffee grower, Wilton Benitez is one to know. With his evasive and acclaimed thermo shock processing techniques, working with Wilton has been watching a master at work. He is a highly specialised coffee producer, with a lifetime of experience in cultivating exotic and sought after coffee.
Wilton’s company has a processing plant in the region of Cauca, Colombia, where he and his team ensure the same standard of quality, from regional lots to microlots.
At his farm, El Paraiso 92, Wilton grows over ten different varieties, implementing a crazy array of innovative cultivation systems and processing techniques. Think drip irrigation, shade-growth and terraces. Think anaerobic fermentation, introduced microorganisms and strict selection.
If that’s not enough to convince, Wilton measures absolutely everything at a chemical level, calculating fermentation and nutrition in one of his labs (Yep, we said labs. Plural).
At the very top level, his coffees have been turning heads these last few years, and we love representing him on this side of the world. Cheers Wilton!