Colombia

Wilton Benitez Yellow Bourbon

Funfetti. Orange. Jasmine. Lemongrass.

Very Limited Supply!

$22.00 / 8oz
Clear
Body: Silky
Acidity: Crisp
Producer: Wilton Benitez
Variety: Yellow Bourbon
Growing Elevation: 1950 Meters
Processing: Sterilization with Ozonoated Water & Ultraviolet Light. Double Thermal Shock Treament. Double Anaerobic Yeast Fermentation. Controlled Drying.
Certifications: Direct Trade. Sustainably Grown.
Region: Piendamó, Cauca, Colombia.

A new variety from one of our most talked about coffee producers: a yellow bourbon! Unlike the majority of coffee that is red when the coffee cherry ripens, the yellow bourbon variety is actually yellow when its coffee cherries ripen and is known for bright fruit and floral notes. This particular lot boasts so many interesting flavor and aroma notes like funfetti, orange, lemongrass, jasmine, rosemary, green tea, and berry jam. It’s another coffee that knocks it out of the park from a producer who is creating waves in the coffee industry with his immaculate coffee and unique processing innovation.

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 in a chamber that also separates the coffee cherry based on bean size and removes foreign material. The coffee is then sterilized with ultraviolet and a separator further works to rid the lot of any unripe cherries. This particular lot then underwent a thermal shock treatment while in cherry form where it was hit first with hot water and then with cold water. During this phase there are numerous biochemical changes occuring in the coffee, impacting flavors and the next fermentation stages. This coffee next undergoes an anaerobic yeast fermentation in cherry in bioreactors. Next, the coffee is  depulped and after this, a second thermal shock treatment takes place. Then a second double anaerobic yeast fermentation also takes place after which the coffee seeds are gently washed, stopping the fermentation and getting the seeds ready for drying. The coffee then undergoes controlled drying in ecological drying chambers until the beans reach 10.5% internal humidity.

MORE
LESS
Wilton Benitez
Wilton Benitez

You may also like…