Wilton Benitez Yeast Inoculated + Thermal Shock Washed Gesha

For August rare, we are shocking you with this Yeast Inoculated & Thermal Shock Washed Gesha from Colombia. Yes, it’s so good that it’s shocking – Ok, enough with the jokes. We absolutely loved this coffee not only for its outstanding quality but also because you can find so many nuances from this amazing cup. Scent of Finnish forest, delicious stone fruit sweetness, florals and even some light spiciness of cinnamon bun. Complemented with an amazing structure, high quality acidity and a long succulent finish.

Farm: Granja Paraiso 92
Producer: Wilton Benitez
Country: Colombia
Micro Region: Cauca
Altitude: 2000 masl
Variety: Geisha
Processing: Yeast Inoculated + Thermal Shock Washed

Expect notes of: White and orange floral aroma. Intense sweetness, peach candies, tropical fruits 🍊🌸🍬🍑⁠

Wilton Benitez is a highly specialised coffee producer, with a lifetime of experience in cultivating exotic and sought after coffee. 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.

For this coffee, the process starts when after harvest the cherries are sterilised with ozonated water and ultraviolet light. After pulping the coffee is added to an anaerobic bioreactor for the start of its fermentation. Here Wilton adds a yeast commonly used in beer and wine (Saccharomyces cerevisiae var. diastaticus) which produces intense aromas, spicy character and citrus attributes. The coffee is anaerobically fermented for 52 hours followed by a thermal shock wash. The coffee is then dried in a controlled mechanical dryer for 46 hours.

About Granja Paraiso 92 farm

Granja El Paraíso-92 is a family farm that produces different varieties such as Java, Bourbon Pink, Geisha, Pacamara, Caturra, Tabi, Castillo, Supremo and Colombia using highly innovative cultivation systems such as terraces, drip irrigation, shady and nutrition calculations in laboratory all aimed at producing a unique coffee that can be verified through the multiple awards obtained.

Finca Paraiso-92 also has its own microbiology laboratory, quality laboratory and processing plant. The processes applied to the different coffees start from a strict selection, sterilisation and characterization of the cherry to later start with the first phase of controlled anaerobic fermentation, adding a specific microorganism for each process, then the coffee is pulped and subjected to a second fermentation phase, when the second phase ends, a bean sealing process is carried out through impacts of hot and cold water to improve the organoleptic conditions of the coffee.

Let us know what you think of this month’s Rare coffee on social media by tagging us #slurprare @slurpkahvi