Colombia - Wilton Benitez

from £22.00

  • Process: Yeast Inoculated, Thermal shock

  • Varietal: Caturra

  • Farm: Granja Paraiso 92

  • Taste notes: Percy pigs, physalis, guava, rose

Percy pigs!! I couldn’t believe it when I tasted it, uncanny.

There’s a reason that ‘Wilton Benitez’ is a keyword that brings heaps of traffic through my website, his coffee is truly one of a kind.

Wilton uses advanced processing methods on his coffees which are generally variations on yeast inoculations and temperature tomfoolerly, conducted under tightly controlled conditions in a laboratory (genuinely).

This coffee is incredibly complex and juicy, and fun to brew! On pourover the juicy guava note is at the forefront. Brewed on aeropress with a very fine grind and 100 degree water the Percy Pig magic happens: juicy cherry & physalis on a backdrop of rose. Using the same aeropress method with ~92 degree water the rose takes over and it becomes turkish delight.

Anyway, can you tell I’m enthused? Over to you.

🚚 Free delivery for orders >£25, all orders dispatched the next working day

Weight:
Roast Profile:
Grind:

  • Process: Yeast Inoculated, Thermal shock

  • Varietal: Caturra

  • Farm: Granja Paraiso 92

  • Taste notes: Percy pigs, physalis, guava, rose

Percy pigs!! I couldn’t believe it when I tasted it, uncanny.

There’s a reason that ‘Wilton Benitez’ is a keyword that brings heaps of traffic through my website, his coffee is truly one of a kind.

Wilton uses advanced processing methods on his coffees which are generally variations on yeast inoculations and temperature tomfoolerly, conducted under tightly controlled conditions in a laboratory (genuinely).

This coffee is incredibly complex and juicy, and fun to brew! On pourover the juicy guava note is at the forefront. Brewed on aeropress with a very fine grind and 100 degree water the Percy Pig magic happens: juicy cherry & physalis on a backdrop of rose. Using the same aeropress method with ~92 degree water the rose takes over and it becomes turkish delight.

Anyway, can you tell I’m enthused? Over to you.

🚚 Free delivery for orders >£25, all orders dispatched the next working day

How this coffee is processed:

1. Manual harvest.

2. Characterisation of the cherry.

3. Classification of the cherry by density and size.

4. Sterilisation of the cherry (with UV and Ozone).

5. Immersion of the cherries for 30 seconds in boiling water and 30 seconds in cold water.

6. Fermentation begins in anaerobic bioreactors with specific yeast(Saccharomyces pastorianus) to enhance fruity notes.

7. Fermentation for 72 hours at 22*C.

8. Cherry pulping.

9. In this phase the cherries are placed in anaerobic bioreactors and the koji is added.

10. The koji must be placed in a solution of 3% salt 7 days before in order to be able to activate it and develop a greater number of spores.

11. Fermentation for 336 hours.

12. PH is kept above 4.3 to favour the conditions of the Japanese koji.

13. Washing of the grain.

14. Drying of the grain with controlled equipment for 48 hours at 38*C.