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Colombia - Wilton Benitez - Pink Bourbon | Limited Release

Name: Colombia - Wilton Benitez - Pink Bourbon | Limited Release
Availability: InStock

Pink Grapefruit, Candyfloss, Lychee

Whole Bean

Cafetiere

Filter

AeroPress

Size

Quantity

This Pink Bourbon varietal needs to be tasted to be believed, with incredible notes of pink grapefruit, lychee, and even candyfloss.

Wilton Benitez is a highly specialised coffee producer, with a lifetime of experience in cultivating exotic and sought after coffee. Wilton's ‘advanced processing’ method focuses heavily on controlled pH levels, temperature regulation and the use of particular yeast strains during fermentation – techniques borrowed from the world of wine and beer.

We are fascinated by how this coffee changes as it cools, and particularly enjoy it brewed with the Tricolate and AeroPress.

Limited Release coffee is roasted and dispatched each Friday. The cut-off for orders is Friday at 8 am. Any other items in your order will be dispatched at the same time.

Location
Tasting
Processing

Granja Paraiso 92, Cauca

Wilton currently owns and operates 3 naturally diverse coffee farms located in Piendamo – Cauca in Southwestern Colombia at a height of 1800 – 2100 masl. Granja Paraiso 92 is the smallest of the three, at 5 hectares.

Bright and Juicy

We pick up on notes of pink grapefruit, candyfloss, and lychee. There is a cane 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 Pink Bourbon varietal is highly sought-after for its complexity and floral notes. Paired with Wilton Benitez's advanced processing method, this coffee needs to be tasted to be believed.

Brew Guide

WILTON BENITEZ - GRANJA PARAISO 92

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!

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.