Farm Wilton Benitez is a highly specialised coffee producer with a lifetime of experience in cultivating exotic and sought-after coffees. Drawing inspiration from fermentation techniques used in the production of wine, beer, and cheese, he developed a deep understanding of microbial processes and began applying this knowledge to coffee. By carefully controlling variables such as sugar content, pH levels, and fermentation duration, Wilton pioneered a highly experimental approach that results in remarkably unique and refined flavour profiles. The exceptional taste of his coffee is defined by three key elements: a meticulously managed fermentation process, the use of specific microorganisms tailored to each stage, and a distinctive soaking method in which the beans are immersed first in hot water and then in cold water to seal the grain and preserve complex flavours. Process The processing method developed by Wilton Benitez is a precise and innovative multi-step approach designed to maximise flavour and consistency. It begins with the manual harvest of coffee cherries, ensuring only the ripest fruit is selected. This is followed by cherry characterisation, where the physical and sensory attributes of the cherries are analysed, and then density and size classification to sort the cherries for uniform processing. Next, the cherries undergo sterilisation using UV light and ozone to eliminate unwanted microorganisms. A thermal immersion step follows, in which the cherries are immersed in water at 90°C to initiate the fermentation process. The cherries then enter a 1,440-hour anaerobic fermentation phase in bioreactors maintained at 20°C, equipped with relief valves to manage pressure. During this stage, a specific yeast strain, Saccharomyces pastorianus, is added to enhance fruity flavour notes through yeast inoculation. Finally, the beans are subjected to controlled drying for 88 hours at 40°C, carefully locking in the complex flavours and aromas developed during fermentation.