Guess what’s back? One of our most talked about coffees from one of our most talked about producers. Welcoming back new crop Wilton Benitez Java. You know it’s a special coffee when our founder Michael writes “Wowzer!” on his cupping form. This is another super special and radiant coffee from our friend Wilton that boasts an abundance of complex flavor and aroma notes including watermelon licorice, candied lemon, banana mint, and orange blossom It’s elegant, velvety and creamy. If you’re after a unique and memorable coffee, you do not want to miss out on this wildly interesting lot!
The unique process at the farm level. 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 and ultraviolet light. The coffee is then depulped and an anaerobic yeast fermentation takes place in bioreactors for 52 hours. At the end of the fermentation, the coffee seeds are subjected to a thermal shock (first a high temperature to swell the beans and allow the unique flavors and aromas from the initial anaerobic yeast fermentation to penetrate the seeds, then a cold temperature to constrict the beans and lock in those unique flavors and aromas.) The coffee seeds are then gently rinsed/ washed and dried in custom eco-friendly driers until the beans reach 10.5% internal humidity. This particular lot is composed solely of the Java variety and is super complex, fruit forward, and intensely delicious.
Unparalleled quality, a human story, and sustainability – that’s our coffee philosophy.
