Wilton Benitez Pink Bourbon

The best Wilton Benitez coffee can be found at JBC. Some of our most talked about coffees come from renowned coffee producer Wilton Benitez and this coffee is yet another stunner. This particular lot is a single varietal Pink Bourbon, a hybrid of Yellow and Red Bourbon varieties first discovered and grown in Colombia. It is known for its intense floral notes and pleasant acidity. It also has a higher glucose content which produces a sweeter cup and silkier body. Couple this unique variety with the meticulous and innovative processing at the farm level and the result is a memorable coffee. It’s juicy, sugary sweet, syrupy, and silky with tasting notes of pink bubblegum, strawberry blossom, blackberry buttercream, orange, and purple grape. Trust us, you need this coffee.

 

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 pink bourbon 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.