The Coffee: 

Producer: Wilton Benitez

Farm: Granaja Paraiso 92

Processing: Advanced Fermentation

Varietal: Yellow Bourbon

Tasting: Tangerine, Passion Fruit, Cacao

The Importer:

Know Where Coffee

Juan Diaz, the mind and heart behind Know Where Coffee, is a master at discovering and building lasting relationships with some of the most talented coffee producers in his region. With a deep background as a barista competitor and years of experience across the coffee industry, Juan approaches sourcing with both precision and purpose - always pursuing coffees that tell a story and connect people in meaningful ways.

Juan has been a dear friend and partner to Makeworth since our early days as a roasting company. His dedication and expertise have helped shape our coffee menu, consistently introducing us to remarkable lots that have become treasured favorites among our retail guests and wholesale partners alike.

Every coffee sourced through Juan reflects not just quality, but care - the result of his unique ability to bring exceptional producers and roasters together in pursuit of something truly special.

The Producer:

Wilton Benitez

Wilton Benítez is a renowned coffee producer from Colombia, known for his dedication to innovation, precision, and pushing the boundaries of coffee processing. With years of experience and an unwavering commitment to excellence, Wilton approaches coffee as both a science and an art form, crafting distinct profiles that highlight the full potential of each variety he works with.

His coffees are celebrated for their clarity, complexity, and unmistakable character, the result of meticulous care from farm to fermentation. We’re honored to share Wilton’s work through Makeworth, a reflection of his passion for quality, sustainability, and the continued pursuit of extraordinary coffee.

Wilton Benítez’s Thermal Shock process is a multi-stage approach crafted to enhance clarity, sweetness, and complexity in every cup. Through precision and care, each stage draws out the unique character of the coffee while preserving its natural balance.

Step 1: Double Sterilization
Cherries are washed with ozonated water and UV light to remove unwanted microbes while protecting the delicate flavors within.

Step 2: Two-Stage Anaerobic Fermentation
A carefully controlled yeast fermentation deepens complexity and structure:
• 52 hours of whole cherry fermentation at 18°C to amplify floral aromatics and fruit intensity.
• 48 hours of mucilage fermentation at 21°C to build sweetness and layered fruit tones.

Step 3: Thermal Shock Washing
A rapid rinse with hot (40°C) and cold (12°C) water locks in aromatics and preserves the coffee’s clarity.

Step 4: Precision Drying
A gradual 36-hour drying phase ensures stability and showcases the coffee’s natural sweetness and vibrant flavor profile.