Wilton Benitez Anaerobic Yeast Double Thermal Shock Washed Orange Bourbon
”We’re so happy to be able to roast and share this wonderful and expressive Orange Bourbon variety, as it’s a unique expression of the stunning coffees that Wilton Benitez and the team at Paraiso 92 can produce! It’s one of the most elegant, floral and well-structured coffees we’ve ever had at Standout Coffee”.
Farm: Granja El Paraiso 92
Taste description: A floral and complex cup of orange blossoms and tropical fruit that reminds us of jasmine, peach with a sparkling finish and an astonishing structure,
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.
1. Manual harvest.
2. Characterisation of the cherry.
3. Classification of the cherry by density and size.
4. Sterilisation of the cherry (with UV and Ozone).
5. First phase of cherry fermentation for 52 hours in bioreactors.
6. During cherry fermentation, addition of specific yeast (Saccharomyces pastorianus) to enhance fruity notes.
7. Cherry pulping.
8. Verification of PH and Brix (PH=5 & Brix=15).
9. Second phase of fermentation for 42 hours.
10. Washing of the grain with a thermal shock process (in order to fix the secondary aromas developed during the different fermentation phases), first: water at 40oC and second: water at 12oC.
11. Drying of the grain with controlled equipment for 48 hours at 35oC.