Passionfruit, mango & boysenberry. 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.

Passionfruit, mango & boysenberry. 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.