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Colombia Wilton Benitez Anaerobic Yeast Double Thermal Shock Washed Orange Bourbon - Standout Coffee
Colombia Wilton Benitez Anaerobic Yeast Double Thermal Shock Washed Orange Bourbon - Standout Coffee
Colombia Wilton Benitez Anaerobic Yeast Double Thermal Shock Washed Orange Bourbon - Standout Coffee
Colombia Wilton Benitez Anaerobic Yeast Double Thermal Shock Washed Orange Bourbon - Standout Coffee

Colombia Wilton Benitez Anaerobic Yeast Double Thermal Shock Washed Orange Bourbon

Regular price
$38.00
Regular price
Sale price
$38.00
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    4 for 3

    Buy any 4 bags or boxes of coffee and get one of them for free!

    Amount of coffee

    The Jar: Contains 250 grams of fresh roasted specialty coffee beans.

    The Box: Contains 100 grams divided into 2 x 50 grams of whole competition style beans beans.

    The Big Bag: Contains 1000 grams of fresh roasted specialty coffee beans.

    The Capsule box: Contains 10 biodegradable Nespresso compatible coffee capsules.

    Wholesale

    Looking to buy larger quantities? Check out our wholesales section.

    How to brew

    The Double Bloom | 15 g coffee/250 g water

    ⏱ 0:00-0:10 | 50 grams
    ⏱ 0:30-0:40 | 50 grams
    ⏱ 1:00-1:10 | 150 grams

    Brew time for this recipe should be between 2:40-3:00!

    Regarding extraction, this recipe results in a TDS value of 1,35 ≈ 20,5 % extraction.

    Download our FREE V60 brew guide, The Double Bloom Recipe here: PDF or ePUB

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    For international shipping: Once PostNord has shipped your coffee out of Sweden they hand it over to the destination country's national post service.

    If you have special delivery instructions or requests, please leave a note in your cart before checkout.

    Colombia Wilton Benitez Anaerobic Yeast Double Thermal Shock Washed Orange Bourbon - Standout Coffee Colombia Wilton Benitez Anaerobic Yeast Double Thermal Shock Washed Orange Bourbon - Standout Coffee Colombia Wilton Benitez Anaerobic Yeast Double Thermal Shock Washed Orange Bourbon - Standout Coffee Colombia Wilton Benitez Anaerobic Yeast Double Thermal Shock Washed Orange Bourbon - Standout Coffee

    Product Details

    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”.

    /Alexander

    Farm: Granja El Paraiso 92
    Region: Cauca
    Country: Colombia

    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.

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

    Story:

    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.


    PROCESS:

    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.