Wilton Benitez - Dbl Anaerobic - Colombia (Limited Release)
Wilton Benitez - Dbl Anaerobic - Colombia (Limited Release)
Wilton Benitez - Dbl Anaerobic - Colombia (Limited Release)
Wilton Benitez - Dbl Anaerobic - Colombia (Limited Release)
Wilton Benitez - Dbl Anaerobic - Colombia (Limited Release)
Wilton Benitez - Dbl Anaerobic - Colombia (Limited Release)
Wilton Benitez - Dbl Anaerobic - Colombia (Limited Release)
Wilton Benitez - Dbl Anaerobic - Colombia (Limited Release)
Wilton Benitez - Dbl Anaerobic - Colombia (Limited Release)
Wilton Benitez - Dbl Anaerobic - Colombia (Limited Release)

Wilton Benitez - Dbl Anaerobic - Colombia (Limited Release)

Regular price $29.33 Save $-29.33
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Longan fruit, peach and jasmine

Farm: Finca el Paraíso 92
Producer: Wilton Benitez
Country: Colombia
Region: Cauca
Elevation: 1,950 masl
Variety: Colombia
Processing: Double anaerobic thermal shock
Sourced Through: Far More

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Wilton Benitez is a highly specialised Colombian coffee producer with a lifetime of experience in the production and processing of exotic coffee, with a plethora of awards for the quality of his coffees. Today Wilton has a processing plant in the Department of Cauca and two small farms (one in Cauca and the other in Risaralda). His farms meet the highest standards of quality and control and social practice. Granja Paraíso 92 is a family farm that has different varieties such as Java, Bourbon Pink, Geisha, Pacamara, Caturra, Tabi, Castillo, Supremo and Colombia. They use highly innovative cultivation systems such as terraces and drip irrigation. It has its own laboratories to calculate all the details from shade to nutrition with scientific efficiency - all aimed at producing incredibly unique and aromatic coffees.

The processes applied to the different coffees start from a strict selection, sterilisation and characterisation of the cherry. Next is the first phase of controlled anaerobic fermentation, where a specific microorganism is added for each process. After that, the coffee is pulped and subjected to a second fermentation phase which is followed by a bean sealing process that is carried out through impacts of hot and cold water to improve the organoleptic conditions of the coffee.
Anaerobic is one of those styles of processing that is all over the place in practice but refers pretty much exclusively only to one variable: the fermentation environment. In most cases, producers will place coffee in a closed container (like a 55 gal drum) with an airlock, the idea being that as the fermentation progresses, oxygen in the tank is displaced by carbon dioxide produced through fermentation.
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