Wilton Benitez Geisha, Omni - Colombia

Some coffees are memorable. Others redefine what coffee can be.

This extraordinary Geisha from Wilton Benitez's Finca La Macarena is one of the most expressive and technically accomplished coffees we've encountered. Intensely aromatic and remarkably complex, it opens with vibrant notes of passionfruit, orange blossom and violet, layered over a crystalline sweetness. A lively, mouth-watering acidity carries through to a lingering finish of white grape and peach candy.

Behind the cup is one of coffee's most innovative producers. A trained chemical engineer, Wilton Benitez has spent years applying scientific precision to coffee cultivation and processing. His work has earned international recognition, including setting a record price for Colombian coffee at auction in 2019. Today, his farms are regarded among the most advanced coffee projects in the world.

This lot comes from Finca La Macarena in Colombia's Cauca region, an area renowned for its stable climate, cool nights and ideal growing conditions. These environmental factors, combined with Wilton's meticulous approach, create coffees of exceptional sweetness, clarity and complexity.

Every stage of production is carefully controlled. After selective harvesting, the cherries are sterilised using ozonated water and ultraviolet light before being depulped and transferred to bioreactors for 96 hours of anaerobic yeast fermentation. The coffee then undergoes a thermal shock process designed to enhance flavour development and lock aromatic compounds into the seed before being slowly dried to optimal moisture content.

The result is a coffee of extraordinary precision, intensity and elegance, a showcase of what is possible when exceptional terroir, innovative processing and relentless attention to detail come together.

This is not simply a remarkable Geisha. It is one of those rare coffees that every coffee lover should experience at least once.

• Region: Cauca
• Country: Colombia
• Elevation: 1,950 masl
• Variety: Geisha
• Process: Anaerobic Washed 96H, Thermal Shock