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Saint Jude

Wilton Benitez | Sidra | Colombia | £50kg

Wilton Benitez | Sidra | Colombia | £50kg

Regular price £50.00 GBP
Regular price Sale price £50.00 GBP
Sale Sold out
Tax included.
1kg Green Coffee

The most floral cup I have ever had the pleasure of tasting...
Sidra is known to be a cross between the Bourbon and Typica varieties but I am sure there is a little Ethiopian landrace in there somewhere. 
This coffee has a huge bouquet of Rose and lilac on the nose with a fruity hit in the cup. As the coffee cools there is a bittersweet undertone of raw cocoa nibs that balances out the dominant floral cup profile perfectly. 
Another outstanding coffee produced by world-renowned coffee producer Wilton Benitez.
With only 12kg of this coffee on offer, I would get it whilst you can...

 

 

Code: P-18

Farm: Granja Paraiso 92

Variety: Colombia

Elevation: 1950m

Cup Score: 92

 

 

 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 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.

 

 

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 in water at 70oC for 30 seconds.
6. Cherry pulping.
7. Fermentation begins in anaerobic bioreactors.
8. Sterilisation of the fruit with ozonated water.
9. During fermentation, addition of specific yeast (Saccharomyces pastorianus) to enhance fruity notes.
10. 6 hours after the start of the fermentation process, verification of PH and Brix of the mucilage (PH=6 & Brix=18).
11. Fermentation for 96 hours.
12. Verification of PH=3.8 and Brix=6.
13. Drying of the grain with controlled equipment for 46 hours at 38oC.
14. The coffee is left to mature for 15 days in airtight bags before being analysed.

 

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