Colombia Picaflor

Wilton’s passion for coffee growing began in his youth when he embarked on the world of processing and cultivation. Over time, his interest in technology grew and he realized the potential of integrating new technology into coffee growing. The convergence of these two passions has allowed him to produce some of the most innovative coffees in the industry. It is worth noting that the number 92 refers to the 92 families that are hired each year to harvest his farms.
His farm, located in the Cauca region (southern Colombia), El Paraíso 92 serves as the nerve center for his other two farms to produce more than 20 varieties of coffee using cutting-edge methods. The farm has a microbiology laboratory, quality laboratory and processing plant. The meticulous processes applied to the various coffees begin with: a thorough cherry selection, sterilization and characterization of the cherries; followed by the initial phase of anaerobic fermentation. It is worth noting that the number 92 refers to the 92 families who are hired each year to harvest their farms.
At Cafés el Magnífico, we were very lucky to select the two lots that we will roast with Wilton Benítez himself. A table of 14 coffees where each one of them presented extraordinary taste characteristics and from which choosing only two was quite complicated. For us as tasters, what stood out was how elegant each of the processes he applied to the different varieties were in the cup.

Typica is the most famous of the varieties descended from the Tipica lineage. It is a tall variety characterized by very low yield, susceptibility to major diseases and good cup quality. The Tipica group, like all Arabica coffee, is believed to have originated in southwestern Ethiopia.
Since Typica is low-yielding and very susceptible to major coffee diseases, it has been gradually replaced in much of America, but is still planted in Peru, the Dominican Republic and Jamaica, where it is called Jamaica Blue Mountain.