Taith - Wilton Benitez - Caturra - Washed Advanced Process - Colombia 250g

Taith - Wilton Benitez - Caturra - Washed Advanced Process - Colombia 250gRoasted 4 17 Producer Wilton Benitez Origin Colombia Process Washed Thermal Shock Advanced Process Varietal Caturra Altitude 1950 MASL Flavour Notes Red Grapes, Red Berries, Salted Caramel Best for: Espresso + Filter roast level: Light Farm Wilton Benitez is a highly specialised coffee producer with a lifetime of experience in cultivating exotic and sought after coffees. Drawing inspiration from fermentation techniques used in the production of wine,

Roasted 4/17

Producer - Wilton Benitez

Origin - Colombia

Process - Washed Thermal Shock Advanced Process

Varietal - Caturra

Altitude - 1950 MASL

Flavour Notes - Red Grapes, Red Berries, Salted Caramel

Best for: Espresso + Filter

roast level: Light

Farm

Wilton Benitez is a highly specialised coffee producer with a lifetime of experience in cultivating exotic and sought-after coffees. Drawing inspiration from fermentation techniques used in the production of wine, beer, and cheese, he developed a deep understanding of microbial processes and began applying this knowledge to coffee. By carefully controlling variables such as sugar content, pH levels, and fermentation duration, Wilton pioneered a highly experimental approach that results in remarkably unique and refined flavour profiles. The exceptional taste of his coffee is defined by three key elements: a meticulously managed fermentation process, the use of specific microorganisms tailored to each stage, and a distinctive soaking method in which the beans are immersed first in hot water and then in cold water to seal the grain and preserve complex flavours.

PROCESS

The process begins with the manual harvesting of the cherries, followed by their characterisation and classification according to density and size. The selected cherries are then sterilised using UV light and ozone to ensure a clean fermentation environment. The first phase of fermentation takes place in bioreactors equipped with relief valves for 52 hours at 18°C, during which specific yeast (Saccharomyces pastorianus) is added to enhance fruity notes. After this stage, the cherries are pulped. During the initial fermentation, the mucilage is carefully recovered and later reintroduced in the second phase of fermentation, which occurs after pulping and lasts 48 hours at 21°C. This is followed by an additional fermentation period of 68 hours. Once fermentation is complete, the grains undergo a thermal shock washing process to fix the secondary aromas developed throughout the different fermentation stages, first with water at 40°C and then with water at 12°C. Finally, the grains are dried in controlled equipment for 48 hours at 38°C to achieve optimal stability and quality.