Wilton_benitez_spaceboy_coffee.jpg
Wilton_benitez_spaceboy_coffee.jpg

Colombia - Wilton Benitez Pink Bourbon

from £17.50

  • Process: Yeast Inoculated, Thermal shock

  • Varietal: Pink Bourbon

  • Farm: Granja Paraiso 92

  • Taste notes: Pink lemonade, honeysuckle, strata hops

Wilton Benitez is no doubt one of the most exciting producers in coffee, and I’m making it my personal mission to bring you a regular supply of his coffee.

This pink bourbon’s sweetness and citric acid character is in perfect moreish harmony. There is a subtle herbal complexity reminiscent of a certain plant usually enjoyed on the 20th of April (if you know what I mean). Luckily for us strata hops also works as a good descriptor.

My favourite way to brew this coffee is on the aeropress, grinding pretty fine (on my grinder the sweet spot bang in the middle between v60 and espresso). Use the ‘James Hoffman ultimate aeropress technique’ and you’ll get great results.

🚀 Free delivery on orders >£25. All orders dispatched the following working day

Weight:
Roast Profile:
Grind:

  • Process: Yeast Inoculated, Thermal shock

  • Varietal: Pink Bourbon

  • Farm: Granja Paraiso 92

  • Taste notes: Pink lemonade, honeysuckle, strata hops

Wilton Benitez is no doubt one of the most exciting producers in coffee, and I’m making it my personal mission to bring you a regular supply of his coffee.

This pink bourbon’s sweetness and citric acid character is in perfect moreish harmony. There is a subtle herbal complexity reminiscent of a certain plant usually enjoyed on the 20th of April (if you know what I mean). Luckily for us strata hops also works as a good descriptor.

My favourite way to brew this coffee is on the aeropress, grinding pretty fine (on my grinder the sweet spot bang in the middle between v60 and espresso). Use the ‘James Hoffman ultimate aeropress technique’ and you’ll get great results.

🚀 Free delivery on orders >£25. All orders dispatched the following 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.