Colombia

Wilton Benitez Orange Bourbon

Fruit Stripe Gum. Orange Dreamsicle. Candied Ginger.
$19.00 / 8oz
Clear
Coffee Review
Body: Creamy
Acidity: Snappy
Producer: Wilton Benitez
Varietal(s): Orange Bourbon
Growing Elevation: 1950 Meters
Processing: Sterilization with Ozonoated Water & Ultraviolet Light. Double Fermentation. Thermal Shock Treatment. Controlled Drying.
Region: Piendamó, Cauca, Colombia.
Our Wilton Benitez Orange Bourbon is the final coffee in our innovation series from grower Wilton Benitez, the same producer of one of our most talked about coffees-Macarena Colombia. This unique and exceptional coffee is an Orange Bourbon varietal, a natural mutation where the coffee cherries are orange when they ripen rather than the typical red color. Orange Bourbons tend to be even more fruity than their red bourbon counterparts. From Benitez’s Macarena farm, this coffee is super creamy with unique tasting notes including fruit stripe gum, orange dreamsicle, candied ginger, pineapple, cream soda, and green jolly rancher. It’s truly another memorable and unique coffee experience from a talented producer.
 

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. Processing of this Orange Bourbon lot started with sterilizing selectively harvested ripe coffee cherries with ozonated water and ultraviolet light. The coffee was then briefly immersed in water heated to 90 degrees Celsius to achieve better sterilization and to open the fruit’s pores. The first phase of fermentation then began in anaerobic bioreactors where microorganisms were added. Once complete, the skin of the fruit was removed and second fermentation phase took place. 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 washed coffee is then taken to ecological drying equipment where the drying curve is configured. The coffee was dried 36 hours until reaching the desired humidity of 11 percent.

Also check out the first and second coffee in our Wilton Benitez Innovation Series: Our Wilton Benitez Java and our Wilton Benitez Geisha.

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