Wilton Benítez is a renowned Colombian coffee producer and chemical engineer based in the Cauca region, particularly in Piendamó. With over 26 years of experience in coffee cultivation, 16+ focused on specialty grades, he has transformed his family farms into hubs of innovation, blending scientific precision with traditional farming.
Originally trained as a chemical engineer, Benítez redirected his expertise toward coffee after immersing himself in fermentation techniques from industries like wine, beer, and cheese production. This background allows him to meticulously control variables such as pH, sugar content, temperature, and microbial activity to create unique flavor profiles.
Farms and Operations
Benítez owns and operates several farms, including:
- Granja Paraíso 92 (also known as El Paraíso-92): A 5-hectare family farm at 1,800–2,100 meters above sea level (masl), featuring innovative systems like terraces, drip irrigation, shading, and on-site laboratories for microbiology, quality control, and nutrition analysis. It produces washed, natural, honey, and anaerobic coffees.
- La Macarena: Known for exotic varietals and advanced processing.
- Las Brisas: Focuses on over 25 rare coffee varieties.
These farms emphasize sustainability, direct trade, and agroforestry (e.g., intercropping with bananas, citrus, and native trees). Benítez's facilities include bioreactors for controlled fermentation and custom drying equipment that programs temperature and speed for consistency.
Varietals and Flavor Profiles
Benítez cultivates a diverse range of rare and exotic coffee varieties. Common ones include:
- Pink Bourbon: Tropical notes like passion fruit, lychee, pineapple, strawberry-rhubarb, and buttery yogurt.
- Yellow Bourbon: Orange sherbet, lavender, hibiscus, red vine, hops, tamarind, thyme, vanilla, and raspberry cheesecake.
- Red Bourbon: Stone fruits, papaya, floral elements.
- Gesha (Geisha): Gardenia, lime zest, white peach, strawberry-kiwi jam, mint julep, rosemary, jasmine, rhubarb preserves.
- Caturra: Mango, pineapple, red plum, panela sweetness.
- Others: Java, SL28, Wush Wush, Sudan Rume, Eugenoides.
His coffees are celebrated for their complexity, sweetness, and clarity, often described as "elegant, velvety, and creamy" with sparkling acidity and silky body. They suit pour-over, espresso, or siphon brewing.
Processing Innovations
Benítez is a pioneer in controlled fermentation and thermal shock techniques, earning him a reputation as a "coffee scientist." Key methods:
- Thermal Shock: After fermentation, beans are shocked with hot water (to swell and infuse flavors) followed by cold water (to lock them in). This enhances clarity, sweetness, and complexity without off-flavors.
- Double/Anaerobic Fermentation: Cherries undergo sterilization (ozonated water + UV light), then multiple fermentation rounds with specific yeasts (e.g., Saccharomyces pastorianus for fruity notes) and microorganisms. Pulped beans ferment anaerobically (40–46 hours) under monitored conditions, followed by rinsing and controlled drying at ~38°C to 11% moisture.
- Decaf Process: Uses Ethyl Acetate Decaffeination (EAD) with thermal shock for flavors like lemongrass, black tea, cactus juice, lemon thyme, and stone fruits.
These processes preserve delicate volatiles, resulting in low-acidity, low-bitterness cups with higher antioxidant retention. His "Innovation Series" and micro-lots push boundaries, often featured in roasters' limited releases.
Recognition and Distribution
Benítez's coffees are distributed globally through importers / roasters like Modcup Coffee (USA), 94 Celcius (Canada), Clifton Coffee Roasters (UK), Three Marks Coffee (Spain), September Coffee (Denmark), Friedhats Coffee Roasters (Australia), and others. They often appear in "best of" lists, with high praise for decafs and experimental lots.
Recent Activities and Impact
As of 2025, Benítez continues to innovate, with new releases like the "Innovation Series" Java and advanced Pink Bourbon lots. He has conducted advanced processing classes (e.g., in Indonesia, May 2025) and maintains a low online presence. His work supports specialty coffee's evolution, emphasizing traceability and quality, and inspires producers worldwide through direct relationships with roasters.
