Filter Roast – Wilton Benitez Colombia La Macarena
Imported by “Mi Cafe trade and Co.”
MORE INFO
- WEIGHT: 150 g
- PROCESS: Advanced Process
- VARIETIES: Pink Bourbon
- ALTITUTE: 1900 masl
- FARM: La Macarena – Cauca, Colombia
- FLAVORS: Grapefruit, Guava, Passion Fruit
PROCESS
- Manual harvest.
- Characterisation of the cherry.
- Classification of the cherry by density and size.
- Sterilisation of the cherry (with UV and Ozone).
- Immersion of the fruits in water at 90ºC for a short period of time to achieve better sterilisation and open the pores of the fruits.
- First phase of cherry fermentation begins in anaerobic bioreactors where a specific microorganism is added.
- Once the first fermentation is finished, the shell of the fruits is removed and the grains are taken to other bioreactors for a second fermentation phase.
- After the second phase of fermentation is completed, the grains are subjected to hot water impacts and then washed with cold water.
- The washed coffee is taken to the ecological drying equipment where the drying curve is set up (40ºC for the initial 12 hours and 35ºC for the next 24 hours).
£20.00
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.
Brewing Recommendation:
Ratio: 1:2.5 ( 18.5g in to 45g out)
Time: Depending on the equipment you brew with, and also the roasting date. Our shot time can varies from 35 to 25 seconds, 35 if brewed within 10 days from the roast, 25 after 20 days from the roasting date.
We recommend brewing this coffee at least after 7 days from the roast. Water: Tesco Ashback (HOME BREWERS) – Or BWT BEST MAX PREMIUM (COMMERCIAL) Grind Setting : 160 µm
PROCESS
- Manual harvest.
- Characterisation of the cherry.
- Classification of the cherry by density and size.
- Sterilisation of the cherry (with UV and Ozone).
- Immersion of the fruits in water at 90ºC for a short period of time to achieve better sterilisation and open the pores of the fruits.
- First phase of cherry fermentation begins in anaerobic bioreactors where a specific microorganism is added.
- Once the first fermentation is finished, the shell of the fruits is removed and the grains are taken to other bioreactors for a second fermentation phase.
- After the second phase of fermentation is completed, the grains are subjected to hot water impacts and then washed with cold water.
- The washed coffee is taken to the ecological drying equipment where the drying curve is set up (40ºC for the initial 12 hours and 35ºC for the next 24 hours).
