Wilton Benitez is a highly specialized coffee producer, with a lifetime of experience in cultivating exotic and sought after coffee.
With the release of this UV Sterilized Bioreactor Yeast Fermented Thermal Shock Washed Gesha as our September month subscription, we will have Wilton’s coffees in both our Competition and also our Specialty Coffee categories
Since the release of our first coffee from Wilton, the Anaerobic Yeast Double Thermal Shock Washed Orange Bourbon (crazy we know) the Standout Coffee community has gotten to try something entirely new with a taste profile like so other. Wilton’s Gesha will not disappoint anyone!
To follow up on the August subscription, we wanted to keep it at least on the same level of ambition. We are extremely pleased to be able to share this astounding coffee with the community. This is a coffee that has everything we look for in a washed competition style coffee!
Make sure to sign up today to secure your box of this excellent coffee!
Taste Description: Red roses, fresh herbal sage, warm nectarines and lavender. In the cup you will find a vibrant and sparkling acidity and a velvety texture and high sweetness.
Wilton started to learn the fermentation technology used in various industries, including wine, beer and cheese. Once he had an understanding of how these products were processed, he started controlling certain variables in the processing of coffee, including the sugar content, PH level and fermentation duration.
There are three main factors that provide his coffee with a unique and exquisite taste: the fermentation process, the microorganisms used at each stage, and the method of soaking the beans in hot and then cold water to seal the grain.
WILTONS ADVANCED WASHED GESHA PROCESS:
1. Manual harvest.
2. Characterization of the cherry.
3. Classification of the cherry by density and size.
4. Sterilization of the cherry (with UV and Ozone).
5. Immersion of the cherries in water at 90ºC for 30 seconds.
6. Cherry pulping.
7. Fermentation begins in anaerobic bioreactors.
8. Sterilization of the fruit with ozonated water.
9. During fermentation, addition of specific yeast (Saccharomyces pastorianus) to enhance fruity notes.
10. 6 hours after the start of the fermentation process, verification of
PH and Brix of the mucilage (PH=6 & Brix=18).
11. Fermentation for 96 hours.
12. Verification of PH=3.8 and Brix=6.
13. Drying of the grain with controlled equipment at 38ºC.