Wilton Benitez possesses a wealth of knowledge and expertise as a highly specialized coffee producer, having dedicated his lifetime to cultivating exceptional and highly sought-after coffee varieties. Driven by a deep curiosity, Wilton delved into the world of fermentation technology, studying its applications in diverse industries such as wine, beer, and cheese production. Through this exploration, he gained valuable insights into the intricate processes behind these products. With this newfound understanding, Wilton began meticulously controlling specific variables in the coffee processing, including sugar content, pH levels, and fermentation duration. At El Girasol, coffee production is a meticulous process. Only fully ripe cherries are selectively harvested and taken to the on-site processing station. Fermentation begins with 36 hours of oxidation in fermentation tanks. The coffee is then rinsed, washed, and depulped before undergoing a second fermentation for 14 to 16 hours. After a final wash, the beans are spread out on patios to dry. The farm sits at 1,750m above sea level, where coffee grows alongside bananas, citrus, avocados, and native trees, creating a balanced agroforestry system. Robinson, a third-generation coffee producer, has managed El Girasol for the past 10 years, shifting the focus from traditional washed coffee to more controlled and standardized processing methods. His aim is to refine production, build stable business relationships, and achieve financial sustainability through high-quality coffee.