LIMITED RELEASE Colombia Wilton Benitez Dbl Anaerobic

Description

Wilton Benitez (image courtesy of Green Coffee Collective)

Double anaerobic fermentation • Thermal shock • Pink Bourbon • Single Origin • 100% Premium Arabica

About this coffee:

This particular lot is a Colombia varietal processed as an experimental anaerobic natural and dried in drying chambers rather than natural drying in the sun. This coffee’s aromatic intensity makes it like its infused in some way……most likely through addition of volatiles during drying

Producer Information: Wilton Benitez is a highly specialised Colombian coffee producer, with over 12 years of experience in cultivating some of the world’s rarest coffee varietals. But, before Wilton added “coffee pioneer” to his LinkedIn profile, he was a trained chemical engineer! He has since redirected his scientific expertise toward his lifelong passion for cultivating coffee. Wilton took a keen

interest in how fermentation practices were delivered in other industries such as wine, beer, and cheese – to aid the development of new and unique flavour compounds. As his understanding increased, he started developing his own protocols for coffee processing. With that understanding he began to control for certain variables similar to the processes for these other products. These metrics include the sugar content, pH level, fermentation duration, season, amongst others.

Wilton currently owns and operates 3 naturally diverse coffee farms located in Piendamo – Cauca in Southwestern Colombia, at a height of 1800 – 2100 masl. There’s La Macarena (75 hectares), Las Brisas (22 hectares) and Granja Paraiso 92, the smallest of the three at just 5 hectares.

Granja Paraíso 92 is a family farm that has different varieties such as Java, Bourbon Pink, Geisha, Pacamara, Caturra, Tabi, Castillo, Supremo and Colombia. They use highly innovative cultivation systems such as terraces and drip irrigation. Granja Paraiso-92 also has its own microbiology laboratory, quality laboratory and processing plant where Wilton’s coffees are processed. All the details from shade to nutrition are calculated with scientific efficiency – all aimed at producing incredibly unique and aromatic coffees.

The process: This coffee starts from strict cherry selection (98% ripe cherries, 2% (semi-ripe) cherries), sterilization utilizing ozonated water and ultra-violet, before moving to a primary anaerobic fermentation controlled with a specific yeast to promote healthy fermentation.  Then, the coffee is pulped and put into a secondary anaerobic fermentation phase with its mucilage.  When the second phase ends the coffees are put through a ‘thermal shock’ process of hot and cold water shots to help fix the esters created through fermentation and to intensify the naturally available flavours and aromas.

There is another important aspect of their operation, the drying method. A controlled drying process is used, which is done with equipment rather than natural drying in the sun. With this equipment, they are able to control and set programs that adjust temperature and drying speeds, so that the influence of the drying environment can be absorbed evenly by the beans. This helps guarantee that their products are consistently high quality.

Wilton says that his coffees unique taste comes from three main factors: the first is the double fermentation method, the second is the microorganisms used at each stage, and the third is the technology used for soaking the beans with hot then cold water (thermal shock)