Wilton Benitez, Washed Thermo Shock

Passionfruit, mango & boysenberry.

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From the highlands of Piendamó in Cauca, this Special Release showcases the boundary-pushing work of Wilton Benitez, one of the most influential innovators in modern specialty coffee. Grown at 1750–2100 masl on Granja Paraíso 92, this Caturra lot is processed using Wilton’s pioneering Thermal Shock method, a technique rooted in fermentation science and precise temperature control. After carefully managed anaerobic fermentation, the coffee undergoes a rapid warm-to-cold water wash designed to stabilise and intensify aromatic compounds. The result is a cup that’s strikingly expressive yet remarkably clean. Expect vivid passionfruit and ripe mango up front, layered with juicy boysenberry sweetness through the finish. A bold expression of innovation, precision and place, this coffee reflects Wilton’s commitment to quality, community leadership and pushing Colombian coffee into exciting new territory.

--- What's In The Can? ~~~ 100g Whole Coffee Beans. 

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Downloadable Files

Wilton Benitez, Washed Thermo Shock Coffee Card (A6)

Wilton Benitez, Washed Thermo Shock Origin Photo 1

Wilton Benitez, Washed Thermo Shock Origin Photo 2

Wilton Benitez, Washed Thermo Shock Origin Photo 3

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Produced by Wilton Benitez in Piendamó, Cauca, this Caturra lot represents a sophisticated approach to coffee production in Colombia. Benitez utilizes a specialized "Washed Thermo Shock" technique, a method that highlights the intersection of controlled fermentation and precise processing. While traditional Caturra is often celebrated for its balanced profile, this specific application of processing methods pushes the boundaries of the cup, resulting in vibrant, fruit-forward characteristics such as passionfruit, mango, and boysenberry.

Sourced by Five Senses, this coffee serves as an excellent case study for how modern processing can influence the final sensory experience. When evaluating such distinct profiles, tasters may find it helpful to reference the flavor wheel to better articulate the complex acidity and sweetness present in the cup. By combining meticulous agricultural practices with innovative post-harvest technology, Benitez continues to redefine the potential of high-altitude coffee from the Cauca region.