Origin: Colombia

Region: Piendamo, Cauca.

Farm/Producer: La Macarena / Granja Paraiso 92.

Altitude: 1950m

Varietal: Pink Bourbon

Process: Double Anaerobic. Thermal Shock. P-9

Harvest: 2023

Importer: MiCafe Trading Co

Cupping Score: 89.00

FOB(£)/Vol: £30.00 / 24kg

Roasted for Espresso & Filter

We taste: Candied Plums, Dried Pineapple, Maple Syrup, Whiskey and Rose.

UK EXCLUSIVE

The Story

Wilton Benitez is a highly specialised coffee producer, with a lifetime of experience in cultivating exotic and sought after coffee. Wilton started to learn the fermentation technology used in various industries including wine, beer and cheese. Once he had an understanding of how these products were processed, he started controlling certain variables in the processing of coffee, including the sugar content, PH level and fermentation duration.

There are three main factors that provide his coffee with a unique and exquisite taste: the fermentation process, the microorganisms used at each stage, and the method of soaking the beans in hot and then cold water to seal the grain.

This is the 2nd time working with Johnny Martinez at MiCafe Trading who works directly representing Wilton Benetiz and the team at Granja Paraiso 92 across the UK & Europe.

PROCESS:

1. Manual harvest.

2. Characterisation of the cherry.

3. Classification of the cherry by density and size.

4. Sterilisation of the cherry (with UV and Ozone).

5. Immersion of the cherries for 30 seconds in boiling water and 30 seconds in cold water.

6. Fermentation begins in anaerobic bioreactors with specific yeast (Saccharomyces pastorianus) to enhance fruity notes.

7. Fermentation for 72 hours at 22ºC.

8. Cherry pulping.

9. In this phase the cherries are placed in anaerobic bioreactors and the koji is added.

10. The koji must be placed in a solution of 3% salt 7 days before in order to be able to activate it and develop a greater number of spores.

11. Fermentation for 336 hours.

12. PH is kept above 4.3 to favour the conditions of the Japanese koji.

13. Washing of the grain.

14. Drying of the grain with controlled equipment for 48 hours at 38ºC.