Wilton Benitez stands at the helm of Granja El Paraíso-92, an experimental coffee project in Colombia’s Cauca region. Both the farm and Wilton are widely recognised for pushing boundaries - growing rare varietals and introducing cutting-edge fermentation techniques to the region. Before his name became synonymous with progressive coffee processing, Wilton was a trained chemical engineer. Today, that scientific precision is channelled into producing coffees like this - a clear reflection of method meeting passion.

Black & White was fortunate to connect with Wilton and his team through Juan Diaz of Knowhere Coffee and the sourcing partners at CoTrade Imports. That introduction opened the door to something remarkable.

Process:

Everything begins with meticulous picking—cherries selected at peak ripeness, then sorted by size and density. From there, the precision ramps up: an initial sterilisation using ozonated water is followed by a second round with ultraviolet light.

Fermentation unfolds in two stages. First: 52 hours of anaerobic fermentation in whole cherry at a stable 18°C, with a carefully selected yeast culture added. During this phase, mucilage is recovered for use in the second fermentation. After pulping, the coffee moves into a second anaerobic stage, now in mucilage, for 48 hours at a slightly warmer 21°C. Then comes the wash - first with water at 40°C, followed by a brisk 12°C rinse. Finally, drying: a 36-hour phase with temperatures tapering from 40°C to 35°C.

The process reads like a lab manual - but the cup speaks for itself.

The Cup: 

This Gesha lot is a clear study in restraint. While thermal shock coffees often lean toward intensity, this one favours nuance. Wilton’s light touch allows the character of the varietal to shine through: think gardenia, lime zest, white peach, and crisp white grape. Clean and bright, it lands closer to white tea than white sangria - refined, not rambunctious.

For those curious about advanced processing but cautious of overwhelming profiles, this cup is the perfect entry point. Balanced, expressive, and beautifully executed.

Tasting Notes: Gardenia, Lime Zest, White Grape, Peach, White Tea

Producer - Wilton Benitez

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 6-12 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 - should we have any left in stock!). 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.