Wilton Benitez is a highly specialised Colombian coffee producer and a trained chemical engineer. He operates Granja El Paraíso-92 in Cauca, known for pushing the boundaries of cultivation and processing. Benitez channels scientific precision into his work, using state-of-the-art microbiology laboratories and precision farming driven by laboratory-calculated nutrition plans. He develops unique coffee profiles using cutting-edge fermentation techniques like Thermal Shock, earning global recognition for his innovations. His meticulous process is a clear reflection of method meeting passion.

This Wilton Benitez Geisha P-06 uses an Experimental Washed Thermal Shock method. The process begins with meticulous cherry selection and sterilisation using ozonated water and ultraviolet light. The coffee undergoes 52 hours of anaerobic fermentation in whole cherry, often with specific yeast strains (Saccharomyces Cerevisiae var. diastaticus) introduced. After pulping, a second anaerobic phase occurs. The "thermal shock" stage involves washing the coffee first with hot water (approx 75°C) to seal flavours, followed by a brisk cold rinse (approx 12°C). Controlled drying then lasts for 46 hours at 38°C.

The Geisha (sometimes Gesha) variety originated in the Gori Gesha forest of Ethiopia, where it was discovered by British scientists in the 1930s. The name likely stems from the Gesha region. The variety was propagated through Tanzania and Costa Rica (CATIE) before arriving in Panama in the 1960s. It achieved global fame in 2004 when Hacienda La Esmeralda won the Best of Panama competition, stunning judges with its unique floral and tea-like characteristics and setting auction price records.

We've found that experimental processed coffees benefit from a fast roast and a light touch. In practice this translates to a short Maillard phase, short development time, and a lower end temperature. We intentionally reduced the batch size to 66% capacity of our drum roaster. The smaller batch size improves airflow allowing us to roast fast and roast clean, thereby preserving the varietal's delicate floral notes.