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Wilton Benitez - Yellow Bourbon

Tax included.

Flavour notes: Honeydew melon & pineapple

The next orders of this coffee will be roasted on September 29 and shipped on October 2. The cutoff for this batch is September 28.

We picked this coffee for our founder Ian to use in the World Barista Championship in June. It was on a table of 20+ extraordinary Colombian coffees, and the clarity and intensity of the flavours was incredible.

Wilton Benitez is a highly specialised coffee producer, with a lifetime of experience in cultivating exotic and sought after coffee.

Wilton started to learn the fermentation technology used in various industries including wine, beer and cheese. Once he had an understanding of how these products were processed, he started controlling certain variables in the processing of coffee, including the sugar content, PH level and fermentation duration.

There are three main factors that provide his coffee with a unique and exquisite taste: the fermentation process, the microorganisms used at each stage, and the method of soaking the beans in hot and then cold water to seal the grain.

Photo credits [2nd photo]: World Coffee Events, Specialty Coffee Association

Coffee info

Origin: Cauca, Colombia

Varietal: Yellow bourbon

Farm: Paraiso 92

Producer: Wilton Benitez

Elevation: 1900masl

Process: Other

Processing details:

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 fruits in water at 90ºC for a short period of time to achieve better sterilisation and open the pores of the fruits.
6. First phase of cherry fermentation begins in anaerobic bioreactors where a specific microorganism is added.
7. Once the first fermentation is finished, the shell of the fruits is removed and the grains are taken to other bioreactors for a second fermentation phase.
8. After the second phase of fermentation is completed, the grains are subjected to hot water impacts and then washed with cold water.
9. The washed coffee is taken to the ecological drying equipment where the drying curve is set up (40ºC for the initial 12 hours and 35ºC for the next 24 hours).

Size: 200 g
Size: 200 g

Product information

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