Wilton Benitez is a producer obsessed with precision. A lifetime of experience, paired with deep dives into fermentation tech from wine, beer, and cheese, shaped his approach to coffee.

By controlling variables like sugar content, pH, and fermentation time — and selecting specific microorganisms for each stage — Wilton pushes flavour to new heights. One final step, a hot and cold water soak, locks in the coffee’s character.

The result: coffees with clarity, depth, and a signature profile that’s unmistakably Wilton.

Flavour Notes: Passionfruit Nectar, Rose Lemonade, Silky Body

Process:

1. Manual harvest.

2. Characterisation of the cherry.

3. Classification of the cherry by density and size.

4. Sterilisation of the cherry (with UV and Ozone).

5. Immersion of the fruits in water at 90ºC for a short period of time to achieve better sterilisation and open the pores of the fruits.

6. First phase of cherry fermentation begins in anaerobic bioreactors where a specific microorganism is added.

7. Once the first fermentation is finished, the shell of the fruits is removed and the grains are taken to other bioreactors for a second fermentation phase.

8. After the second phase of fermentation is completed, the grains are subjected to hot water impacts and then washed with cold water.

9. The washed coffee is taken to the ecological drying equipment where the drying curve is set up (40ºC for the initial 12 hours and35ºC for the next 24 hours).

AMOC Coffees are beautifully displayed and delivered in a lightweight, fully recyclable PET jar. This jar can be reused as you wish!

What is the roast recency?

We recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.