A new variety from one of our most talked about coffee producers: Wilton Benitez Yellow Bourbon! We just have a little bit of this unique coffee, so we recommend snagging a bag right away.This particular lot boasts so many interesting flavor and aroma notes like funfetti, orange, lemongrass, jasmine, rosemary, green tea, and berry jam. It’s another coffee that knocks it out of the park from a producer who is creating waves in the coffee industry with his immaculate coffee and unique processing innovation. You should definitely snag a bag of this coffee today while supplies last.
The Yellow Bourbon coffee variety is believed to be a cross between Bourbon and Yellow Typica coffee varieties. Unlike the majority of coffee that is red when the coffee cherry ripens, the Yellow Bourbon variety is actually yellow when its coffee cherries ripen and it is known for bright fruit and floral notes. Couple these unique flavor notes with Wilton’s innovative processing at the farm level, and you get another truly magical coffee.
Farm Level Info. Wilton Benitez is at the forefront of innovation in coffee processing and is doing amazing things to create unique and masterful flavors. He is a chemical engineer turned high-end coffee grower and his science background, coupled with decades of experience in coffee growing/tasting, have led to some of the most unique and nuanced coffees we’ve experienced. Selectively harvested ripe cherries are first sterilized with ozonated water in a chamber that also separates the coffee cherry based on bean size and removes foreign material. The coffee is then sterilized with ultraviolet and a second separator further works to rid the lot of any unripe cherries. This particular lot then underwent a thermal shock treatment while in cherry form where it was hit first with hot water and then with cold water. During this phase there are numerous biochemical changes occuring in the coffee, impacting flavors and the next fermentation stages. This lot of coffee was then depulped and next underwent a double anaerobic yeast fermentation in bioreactors. After this, a second thermal shock treatment took place after which the coffee seeds were gently washed, stopping the fermentation. The coffee then underwent controlled drying in ecological drying chambers until the beans reached 10.5% internal humidity.
Unparalleled quality, a human story, and sustainability – that’s our coffee philosophy.