About the Coffee Wilton Benitez farms in La Macarena, Cauca, one of Colombia's higher-altitude growing regions. Benitez has built a reputation among specialty roasters for his technical precision at the farm level, particularly in how he controls fermentation and drying conditions. His work in Cauca focuses on getting the most out of each lot through careful processing rather than volume. Benitez is known for running a tight operation where each step after harvest is treated as seriously as the growing itself. He monitors fermentation times closely and adjusts based on ambient temperature and humidity, which can shift significantly at elevation. That level of control is part of why his coffees tend to attract roasters who source small, specific lots rather than blended regional buys. About Traffic Coffee Traffic Coffee was founded by Greg Lancot and Jessie Lewin in Montréal. Both came from creative backgrounds and wanted to build something that pushed back against coffee being treated as a utility product rather than something worth paying attention to. That thinking shows up in everything from their branding to what ends up in the bag. Traffic roasts in small batches and keeps their sourcing focused on two directions: letting a well-grown varietal do its own thing, or working with producers using more experimental processing methods like co-fermentation. They don't try to split the difference between the two. The result is a lineup that covers a lot of ground without feeling scattered. Their packaging, with its bold colour and odd imagery, tends to be the first thing people notice, but the sourcing choices are what keep people coming back. "Traffic's breadth of coffee is remarkable - from dark roasts reminiscent of your grandmother's kitchen, to wild co-ferments with tasting notes we admittedly have to look up. The packaging and the coffee inside is meant to captivate you, and I hope you feel the same when you try this coffee." - Dean, Director of Coffee
