PRODUCER: WILTON BENITEZ
FARM: FINCA PARAISO 92
COUNTRY: COLOMBIA
REGION: PIENDAMO
VARIETY: ORANGE PACAMARA
PROCESSING METHOD: DOUBLE ANAEROBIC WASHED
FLAVOUR DESCRIPTION: BLOOD ORANGE, TINNED PEACHES, CANDIED LEMON, PASSIONFRUIT, DARK CHOCOLATE, HOPPY
ABOUT THIS COFFEE
This exceptional Orange Pacamara, grown in Colombia by Wilton Benitez at his farm Granja Paraiso 92. A truly special coffee delivering flavours akin to blood orange and tinned peaches.
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.
Wilton's process for this particular lot follows 12 steps.
PROCESS:
1. Manual harvest, selecting only the ripest red cherries.
2. Characterisation of the cherry.
3. Classification of the cherry by density and size.
4. Sterilisation of the cherry (with UV and Ozone).
5. First phase of cherry fermentation for 52 hours in bioreactors with a relief valve at a temperature of 18oC.
6. During cherry fermentation, addition of specific yeast (Saccharomyces pastorianus).
7. Cherry pulping.
8. During cherry fermentation the mucilage is recovered. This is then added in to the second phase of fermentation after pulping.
9. Second phase of fermentation in mucilage for 48 hours at 21C
10. Fermentation for 68 hours.
11. Washing of the coffee with a thermal shock process (in order to fix the secondary aromas developed during the different fermentation phases), first: water at 40C and second: water at 12C.
12. Drying of the coffee with controlled equipment for 48 hours at 38C."
