Wilton Benitez | Geisha | Colombia | £40KG

Bursting with ripe stone fruit acidity and a long floral finish this is a coffee that will shine on any cupping table. With bags of lavender and jasmine aromatics and a balanced creamy mouthfeel in the cup, this coffee will tantalise your tastebuds to the very last drop. This is a fruit-forward Geisha that has been elevated with the control and precision that Makes Wilton's coffees so special. 

Code: P-10

Farm: Granja Paraiso 92

Variety: Geisha 

Elevation: 1950m

Cup Score: 90

Producer:

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, cheese, and meat. 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.

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 fruits in water at 90oC for a short period of time to achieve better sterilisation and open the pores of the fruits.
6. First phase of cherry fermentation begins in anaerobic bioreactors where a specific microorganism is added.
7. Once the first fermentation is finished, the shell of the fruits is removed and the grains are taken to other bioreactors for a second fermentation phase.
8. After the second phase of fermentation is completed, the grains are subjected to hot water impacts and then washed with cold water.
9. The washed coffee is taken to the ecological drying equipment where the drying curve is set up (40oC for the initial 12 hours and 35oC for the next 24 hours).