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Standout coffee

Wilton Benitez Yeast Inoculated Thermal Shock Washed Yellow Typica - Colombia

Wilton Benitez Yeast Inoculated Thermal Shock Washed Yellow Typica - Colombia

 Experience the exquisite Jasmin floral aroma of Wilton Benitez’s Yellow Typica. In the cup, savor notes of nectarine, red cherries, blood orange, mango, fresh ginger, and red fuji apples, all complemented by a crisp acidity and a long, elegant finish.

 Amount: Our specialty coffee range comes in 250-gram jars of whole beans roasted for filter or slightly edgy espresso, packed and shipped on demand for maximum freshness.

 Style: These coffees hit the sweet spot between specialty coffee and competition-style coffee, with a taste profile that is both exciting and unique.

Roast date: 20/06/2024

Weight: 250g

Regular price €26,00 EUR
Regular price Sale price €26,00 EUR
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  • Producer

    Wilton Benitez

  • Roastery

    Standout coffee

  • Taste notes

    Nectarine, red cherries, blood orange, mango & fresh ginger

  • Process

    Yeast Inoculated Thermal Shock Washed

  • Region

    Cauca, Columbia

  • Variety

    Yellow Typica

Ein Bild auf welchem man Kaffeekirschen an einer Kaffeepflanze hängen sieht.

Process explanation

The journey of this exceptional coffee begins with a meticulous manual harvest, ensuring only the finest cherries are handpicked. Post-harvest, cherries are characterized and sorted by density and size to maintain uniform quality.

To ensure purity, cherries are sterilized using UV light and ozone before pulping. The fermentation process occurs in anaerobic bioreactors, where specific yeast (Saccharomyces Cerevisiae var. diastaticus) enhances the fruity notes. This controlled fermentation lasts for 52 hours, with mucilage regularly tested to maintain optimal conditions (pH 5.5, Brix 18).

After fermentation, the beans are washed with hot water at 75°C and dried using controlled equipment for 46 hours at 38°C. This meticulous process guarantees the highest quality and flavor in every batch.

Beschreibung ©La Cabra