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Wilton Benitez is a big name in Colombia. One of the most innovative producers pushing boundaries and showcasing the sky is the limit when it comes to quality.
His Tabi varietal undergoes an advanced natural process (more Info below) this highlights the tabi varietals unique florals but leaning into more sweetness.
Cup profile — Apple, plum & cherry
Process — Advanced natural
Producer — Wilton Benitez
Altitude — 1950 mass
Farm — Granja Paraiso 92
Manual harvest.
Selection by size.
Selection by density.
Sterilization with ozonated wáter.
Sterilization with ultraviolet light.
The coffee is submerged in water at 90 degrees Celsius to accentuate the
sweetness of the cherries.
Anaerobic cherry fermentation for 62 hours in fermentation bioreactors with a
relief valve at a temperature of 20 degrees centigrade (addition of saflager S-23
yeast).
Drying for 88 hours at 40 degrees centigrade.
Wilton Benitez is a big name in Colombia. One of the most innovative producers pushing boundaries and showcasing the sky is the limit when it comes to quality.
His Tabi varietal undergoes an advanced natural process (more Info below) this highlights the tabi varietals unique florals but leaning into more sweetness.
Cup profile — Apple, plum & cherry
Process — Advanced natural
Producer — Wilton Benitez
Altitude — 1950 mass
Farm — Granja Paraiso 92
Manual harvest.
Selection by size.
Selection by density.
Sterilization with ozonated wáter.
Sterilization with ultraviolet light.
The coffee is submerged in water at 90 degrees Celsius to accentuate the
sweetness of the cherries.
Anaerobic cherry fermentation for 62 hours in fermentation bioreactors with a
relief valve at a temperature of 20 degrees centigrade (addition of saflager S-23
yeast).
Drying for 88 hours at 40 degrees centigrade.