Wilton Benitez Java

Orange Sherbet. Lavender. Hibiscus Tea. Red Vine.
$25.00 / 8oz
Body: Velvety
Acidity: Sparkling
Producer: Wilton Benitez
Variety: Java
Growing Elevation: 1950 Meters
Processing: Sterilization with Ozonoated Water & Ultraviolet Light. Anaerobic Yeast Fermentation. Thermal Shock Treatment. Controlled Drying.
Certifications: Piendamó, Cauca, Colombia.
It’s back! One of our most talked about coffees from one of our most talked about producers. Introducing our Wilton Benitez Java. It’s unique, elegant, velvety, creamy and boasts a plethora of complex fruit and floral notes including orange sherbet, lavender, hibiscus tea, red vine, hops, tamarind, thyme, vanilla, and raspberry cheesecake.

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.) After this the coffee seeds are gently rinsed/ washed. The coffee then undergoes controlled drying until the beans reach 10.5% internal humidity.

Wilton Benitez
Wilton Benitez

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