Bourbon Sidra - Wilton Benitez GP92
Bourbon Sidra - Wilton Benitez GP92
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BOURBON SIDRA - WILTON BENITEZ GP92
Variety: Bourbon Sidra
Region: Piendamó, Cauca, Colombia
Farm:
Granja Paraíso 92
Altitude: 1900 masl.
Processing: Anaerobic Fermentation
- Harvesting: Coffee cherries are manually harvested and hand-sorted by density and size.
- Sterilisation: The cherries are sterilised with ozonated water and ultraviolet light.
- Heat Treatment: The cherries are immersed in water at 70°C for 30 seconds.
- Pulping: The fruit is then pulped before fermentation.
- Fermentation: The coffee is fermented anaerobically in a bioreactor for 96 hours, with added Saccharomyces pastorianus yeast and close monitoring of pH and Brix levels.
- Adjustments: Where needed, pH is adjusted with citric acid or bicarbonate, and Brix is adjusted using honey made from concentrated mucilage from previous batches.
- Drying: The coffee is mechanically dried at 38°C for 46 hours.
- Maturation: The coffee then rests for 15 days in airtight bags before analysis.
Flavors: Ginger, Herbal Lemonade, Clementine, Bergamot, Black Tea.
Description
Description
When we first tasted this coffee, we honestly thought it might not be our type. But it didn’t take long before it completely won us over and stood out on its own terms. Expect a crisp, lively acidity wrapped in generous tropical sweetness. What really makes it special are the distinctive herbal aromatics, adding depth and a character that feels both unexpected and refined. It is a coffee that grows on you with every sip, revealing more the longer you spend with it. A true must-try and exactly why it earned its place in this box.
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