PRODUCER: WILTON BENITEZ
FARM: FINCA PARAISO 92
COUNTRY: COLOMBIA
REGION: PIENDAMO
VARIETY: CATURRA
IMPORTER: MICAFE
PROCESSING METHOD: DOUBLE ANAEROBIC WASHED
FLAVOUR DESCRIPTION: ELDERFLOWER CORDIAL, PEACH SYRUP, ROUND, PASSIONFRUIT
ABOUT THIS COFFEE
It's no secret that Wilton Benitez is a talented producer, but I have a feeling this particular lot will give that rumour an entirely new lease of life and add the word genius at the end of it.
"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."
- Micafe
We were drawn to this coffee at Harmony almost accidentally. Upon tasting the samples, we noticed that one particular bowl that we were tasting (although delicious) had a really intense elderflower cordial characteristic to it.
We spent some time trying to figure out why this particular coffee tasted so much like elderflower and assumed that the cup we were tasting from probably hadn't been washed up properly (since we do like elderflower cordial in our house).
Upon revisiting the coffees during a later tasting, we discovered (with delight), that the intense florality and sweetness that drew us to the coffee was still present. We bought the coffee that same day.
