Flavour & aroma notes of chocolate, caramel, praline & almond... plus raspbery, which intensifies as the coffee cools.
 
Country: Colombia
Region: Cauca
Process: Extended Fermentation
Varietal: Castillo
Altitude: 1900 metres above sea level
 
Wilton Benitez is a highly specialised coffee producer, with many years experience in cultivating exotic and sought after coffee.
With a family background in coffee production, it was here that he discovered the true potential of coffee through fermentation technology.
Wilton started to take a real interest in the way that fermentation practices were delivered in other industries such as wine, beer, and cheese to aid the development of new and unique flavour compounds. 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 especially fermentation duration, which takes place in anaerobic bioreactors for 36 hours.
 
The presence of a recently constructed dry mill has introduced an opportunity for Wilton to pass on some of the processing skills to neighbouring farms, leading to the development of a social framework for farmers to share agricultural, processing, and milling practices. Wilton reiterates that for farmers to understand their coffee, they first need to be able to taste and then understand what elements need to be addressed for quality improvements. This is a great philosophy and one of the many reasons we are so fortunate to have access to this special coffee.