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Saint Jude

Wilton Benitez | Java | Colombia | £55kg

Wilton Benitez | Java | Colombia | £55kg

Regular price £55.00 GBP
Regular price Sale price £55.00 GBP
Sale Sold out
Tax included.

What can we say:
This Java from world-renowned coffee producer Wilton Benitez has all of the hallmarks of the deliciously sweet and highly perfumed Ethiopian landrace variety, only this was grown in the tropical climates of Cauca Colombia. 

Bursting with zingy Rhubarb acidity, creamy custard apple texture, and lilac florals this coffee offers a clean and crisp flavour profile with long floral finish and is a true testament to the precision and control of the world-class processing Wilton is known for.

Very limited quantities of this coffee are available and we recommend you grab a few kilos whilst you can. 

Code: P-14

Farm: Granja Paraiso 92

Variety: Java

Elevation: 1950m

Cup Score: 92



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.


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 in water at 90oC for 30 seconds.
6. Cherry pulping.
7. Fermentation begins in anaerobic bioreactors.
8. During fermentation, addition of specific yeast (Saccharomyces cerevisiae var. diastatucus) to enhance fruity notes.
9. Verification of PH and Brix (PH=5.5 & Brix=18).
10. Fermentation for 52 hours.
11. Washing of the coffee with water at 75oC.
12. Drying of the grain with controlled equipment for 48 hours at 38oC.


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