Wilton Benitez Tabi Natural
Acidity: Juicy
Producer: Wilton Benitez
Variety: Tabi
Growing Elevation: 1900 Meters
Processing: Natural Process. Sterilization with Ozonoated Water & Ultraviolet Light. Anaerobic Yeast Fermentation. Controlled Drying.
Certifications: Single Variety Lot. Single Farm Lot.
Region: Piendamó, Cauca, Colombia.
A new coffee from the master Wilton Benitez and this one is a change up from our normal Wilton Benitez coffee profile. It’s a natural process this time!We call this our “pretty in pink” coffee because of all it’s delectable pink fruit notes. From renowned coffee grower Wilton Benitez comes this Tabi natural and true to form for this notable coffee producer, it’s another standout. It’s velvety and juicy with tasting notes of juicy fruit gum, papaya, strawberry candy, perfumy florals, guava, and cherry. If you love a Wilton coffee (what’s not to love?!) and a fruit-forward natural process coffee, this is the coffee for you. Enjoy!
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 distinctive coffees we’ve experienced. Processing of this Tabi lot started with sterilizing selectively harvested ripe coffee cherries with ozonated water and ultraviolet light. The coffee is then immersed in water heated to 90 degrees Celsius to achieve better sterilization and open the fruit’s pores. Microorganisms are added during fermentation taking place in anaerobic bioreactors. The coffee seeds are then subjected to a thermal shock (first a high temperature to swell the cherries, allowing the unique flavors and aromas from the initial anaerobic yeast fermentation to penetrate the seeds, then a cold temperature to constrict the coffee cherries and lock in those unique flavors and aromas.) The coffee is then taken to ecological drying chambers (which reclaim water!) where the coffee is dried, in cherry, for 36 hours or until reaching the desired humidity of 11 percent.
About the Tabi coffee variety. A hybrid of the coffee varieties Typica, Bourbon, and Timor developed by Colombia’s National Coffee Research Center, the Tabi coffee variety is known for producing an elegant and complex cup of coffee. Inheriting its notable sweetness and flavor complexity from its Bourbon and Typica parents, this variety is floral, fruity, and expressive.
