Wilton owns and operates 3 naturally diverse coffee farms located in Piendamo – Cauca in Southwestern Colombia at a height of 1800 – 2100 masl..
Piendamo, Cauca
Bright, Juicy and Complex
We pick up on notes of bergamot, apricot and shortbread. There is a citrus sugar-like sweetness, and lingering floral notes with every sip.
Advanced Processing
Wilton's processing methods are so controlled and complex, that the usual terminology doesn't seem sufficient. This 'advanced process' includes sterilisation with UV and Ozone, introduction of Saccharomyces pastorianus yeast, and a reintroduction of the de-pulped cherry during the second stage of fermentation. The coffee is then washed again in a 'thermal shock' process, which helps to 'lock in' the results of the fermentation.
Bright Intensity
This Orange Bourbon varietal is highly sought-after for its complexity and floral notes. These flavours are refined and enhanced by Wilton Benitez's advanced processing techniques.
Brew Guide
ORANGE BOURBON - ADVANCED PROCESSING
Filter
20g coffee, 360ml water. Total brew time = 3:00.
Cafetière
1:18 ratio, steeped for 4 minutes and left to settle. No plunger needed!
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Orange Bourbon - Flavour Wheel
Advanced Processing
Wilton Benitez
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. Cherry fermentation for 48 hours.
6. During cherry fermentation, addition of specific yeast (Saccharomyces pastorianus) to enhance fruity notes.
7. Cherry pulping.
8. Fermentation for 68 hours in parchment.
9. During cherry fermentation natural grain juices are produced. These are then incorporated in the second fermentation, following the pulping process.
10. Washing of the grain.
11. Drying of the grain with controlled equipment for 48 hours at 38ºC.
2. Characterisation of the cherry.
3. Classification of the cherry by density and size.
4. Sterilisation of the cherry (with UV and Ozone).
5. Cherry fermentation for 48 hours.
6. During cherry fermentation, addition of specific yeast (Saccharomyces pastorianus) to enhance fruity notes.
7. Cherry pulping.
8. Fermentation for 68 hours in parchment.
9. During cherry fermentation natural grain juices are produced. These are then incorporated in the second fermentation, following the pulping process.
10. Washing of the grain.
11. Drying of the grain with controlled equipment for 48 hours at 38ºC.
Brewing Guides
Everyone's setup is unique, but here are some good starting points.
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