Wilton Benitez Tabi VIP
Producer: Wilton Benitez
Growing Elevation: 1900 Meters
Processing: Sterilization with Ozonoated Water & Ultraviolet Light. Anaerobic Yeast Fermentation. Controlled Drying.
Region: Piendamó, Cauca, Colombia.
Our Wilton Benitez Tabi VIP is from Wilton Benitez, the same producer responsible for growing some of JBC Coffee Roaster’s most talked about coffees. From Benitez’s Macarena farm, this coffee is super creamy and juicy with tasting notes of black cherry, rosemary, maple syrup, and citra hops. 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. Through fermentation technology and strict processing protocols, he is discovering endless possibilities for enhancing and highlighting the unique and special characteristics of his carefully cultivated coffees. Processing of this particular VIP lot started with sterilizing selectively harvested ripe coffee cherries with ozonated water and ultraviolet light. The coffee then entered bioreactors while still in cherry to start the first phase of fermentation lasting 96 hours. The coffee was then pulped and a second fermentation began in an anaerobic bioreactor where specific yeast strains were added to even further enhance the fruity and citric characteristics of the coffee. The coffee was fermented for 48 hours, then washed, and then taken to ecological drying equipment where the drying curve was configured. Drying began at 38 degrees Celsius and this specific lot was dried for 46 hours.