2- STAR GREAT TASTE AWARD WINNER 2025
1-STAR GREAT TASTE AWARD WINNER 2024
This coffee reminds me of those delciious sweet, little floral fromage frais you used to get in the long summer holidays in France in the 80’s and 90’s. Little sweet pots of peachy, apricot sweetness, with the lactic tang of the fermentation in the background.
Peach, apricot and jasmine-like florals - highly limited edition.
Wilton Benitez comes from a family background in coffee production and started his coffee journey on the family farm, it was here that he discovered the true potential of coffee through fermentation technology. Wilton started to take a real interest in the way that fermentation practices were delivered in other industry such as wine, beer, and cheese to aid the development of new and unique flavour compounds, as his understanding increased, he started developing his own protocols to be used in coffee processing. Wilton’s philosophy is that “everything is about control”. His process is unique and complex but if the conditions are controlled and managed then the results create flavours that are very distinctive.
2- STAR GREAT TASTE AWARD WINNER 2025
1-STAR GREAT TASTE AWARD WINNER 2024
This coffee reminds me of those delciious sweet, little floral fromage frais you used to get in the long summer holidays in France in the 80’s and 90’s. Little sweet pots of peachy, apricot sweetness, with the lactic tang of the fermentation in the background.
Peach, apricot and jasmine-like florals - highly limited edition.
Wilton Benitez comes from a family background in coffee production and started his coffee journey on the family farm, it was here that he discovered the true potential of coffee through fermentation technology. Wilton started to take a real interest in the way that fermentation practices were delivered in other industry such as wine, beer, and cheese to aid the development of new and unique flavour compounds, as his understanding increased, he started developing his own protocols to be used in coffee processing. Wilton’s philosophy is that “everything is about control”. His process is unique and complex but if the conditions are controlled and managed then the results create flavours that are very distinctive.
