Filter Roast – Wilton Benitez Colombia | Orange Bourbon
Imported by “Mi Cafe trade and Co.”
MORE INFO
- WEIGHT: 150 g
- PROCESS: Advanced Process
- VARIETIES: Orange Bourbon
- ALTITUTE: 1900 masl
- FARM: Granja Paraiso 92, Colombia
- FLAVORS: PEACH, APRICOT, BLOOD ORANGE and LYCHEE
£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
- V60 dripper
- Water Temperature 95 degrees C
- Ratio : 1:16 (15g ground coffee to 240g of water)
- Pour water every 30 seconds
- First Pour 45g
- Second Pour 65g
- Third pour 65g
- Fourth pour 65g
- Swirl and tap
- 2.30 min total time
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Recommended water “ Tesco Ashback” | Recommended dripper material “ Plastic”
PROCESS
- Manual harvest.
- Characterisation of the cherry.
- Classification of the cherry by density and size.
- Sterilisation of the cherry (with UV and Ozone).
- First phase of cherry fermentation for 52 hours in bioreactors.
- During cherry fermentation, addition of specific yeast (Saccharomyces pastorianus) to enhance fruity notes.
- Cherry pulping.
- Verification of PH and Brix (PH=5 & Brix=15).
- Second phase of fermentation for 42 hours.
- 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.
- Drying of the grain with controlled equipment for 48 hours at 35ºC.
