Our most exotic and unique coffee to date! We were able to secure only 20kgs of this crop and are so proud to be sharing it with you!
Wilton Benitez is a highly specialised Colombian coffee producer, with a lifetime of experience in the production and processing of exotic coffee, with several awards for the quality of his coffees. With a background in biochemistry, Wilton has an incredibly specific and scientific approach to his agriculture and processing of the coffee cherries.
The double anaerobic process starts with a strict selection, sterilisation and characterisation of the cherry, after which they are anaerobically fermented (fermented without oxygen) twice. The first ferment occurs in a controlled bioreactor with only the coffee cherries for just over 48 hours. The second ferment occurs after depulping the cherries. During this fermentation, which is just under 5 days in a controlled bioreactor, Wilton adds lager yeast (as in beer) to the bioreactor. Yeasts produce enzymes that react with the sugars in the coffee, altering the chemical composition and the cup profile, creating a heightened coffee experience.
We hope you enjoy this coffee as much as we do, we will continue to source coffees that push the boundaries and challenge the concepts of what coffee can taste like!
Coffee will be on the way to you within 24 hours of checking out.
