Close contact with coffee growers and producers allows us to gain an in-depth understanding of each coffee: its terroir, its process, its history and its sensory potential. This ongoing dialogue translates into a rigorous selection of exceptional batches that are added to the catalogue at very specific times of the year, respecting natural cycles and highlighting the work done at source.
This link goes beyond the purchase of green coffee. It involves long-term relationships based on trust, traceability and constant improvement, where innovation on the farm, sustainability and sensory quality go hand in hand. Supporting producers who research, experiment and take care of every detail of cultivation and processing not only raises the profile of the cup, but also contributes to a fairer and more transparent coffee model.
Wilton Benítez and Jesús Salazar are two clear examples of this shared philosophy.
Wilton Benítez: scientific innovation at the service of origin
In the mountains of Piendamó, in the Cauca region (Colombia), at an altitude of over 2,000 metres, lies the La Macarena farm, owned by Wilton Benítez. With over 25 years of experience, Benítez has established himself as one of the leading figures in Colombian speciality coffee. Together with his Paraíso 92 farm, he has turned these spaces into authentic agricultural laboratories where coffee tradition and scientific innovation coexist naturally.
Wilton’s work is characterised by exhaustive control of each stage of the process. From classic washing methods to controlled anaerobic fermentation and advanced techniques such as thermal shock, his goal is to enhance the sweetness, body and aromatic complexity of the coffee without losing the identity of its origin. The result is clean, precise and deeply expressive sensory profiles, with bright fruity notes, floral nuances and internationally recognised elegance.
Paraíso 92 acts as the nerve centre for its projects. More than twenty varieties of coffee are processed there using cutting-edge techniques, supported by a microbiology laboratory, a quality laboratory and its own processing plant. Each batch begins with a rigorous selection of the cherries, their sterilisation and characterisation, followed by carefully monitored initial anaerobic fermentation. The name of the farm is no coincidence: it refers to the 92 families who work on the harvest each year, highlighting the human dimension of the project.
The relationship with Cafés El Magnífico goes beyond simply purchasing coffee. Sure, the team had the opportunity to meet Wilton Benítez and taste coffee with him in the tasting laboratory, an experience that reinforced mutual trust and understanding of the product. As Claudia Sans, quality manager at El Magnífico, points out:
“At Cafés El Magnífico, we were very fortunate to meet Wilton last year, where we had the great privilege of tasting together in our tasting laboratory. This year, we continue to support his special batches this Christmas.”
Jesús Salazar: coffee, knowledge and ethical commitment
Jesús Salazar is the mind and soul behind Cafeólogo, an initiative that conceives coffee as a holistic experience. His approach combines science, philosophy, art, and hospitality, creating a bridge between producers and consumers through coffee culture. Trained in medicine and philosophy, Salazar approaches coffee with a technical yet deeply human perspective.
The purpose of Cafeólogo is to offer exceptional cups of coffee, taking care of every detail of the process: from the plant and agricultural work to the final preparation in the cup. All this is done under the principles of sustainability, ethics and respect for the people involved in the value chain. To achieve this, Jesús collaborates with different farms, selecting coffees that stand out both for their sensory quality and for the consistency of their practices.
Beyond the product itself, Cafeólogo is a space for dialogue and reflection. A place where coffee becomes an excuse to share knowledge, experiences and passion. This way of understanding coffee connects naturally with the philosophy of Cafés El Magnífico.
The personal and professional relationship between Jesús Salazar and the El Magnífico team has been particularly significant. Claudia Sans recalls their meeting as follows:
“I was very fortunate to meet Jesús Salazar at a key moment in my professional life. He was my lead judge at my first Cup of Excellence in Costa Rica in 2023. His knowledge and ability to communicate taught me a great deal. In addition to being an excellent taster, he is an extraordinary human being with whom I could spend hours philosophising about coffee, culture and life.”
Producers who define a way of understanding coffee
It is clear that the importance of producers to Cafés El Magnífico is reflected in relationships such as those we have with Wilton Benítez and Jesús Salazar. Producers and professionals who understand coffee as a job that requires precision, respect and constant learning. Thanks to this direct contact, El Magnífico can offer specialty coffees of the highest quality, with their own identity and a story that deserves to be told.
We invite lovers of good coffee to discover these unique origins by browsing the Cafés El Magnífico catalogue, where, at certain times of the year, you can find coffees from these great producers who make coffee a truly authentic experience.