Description
Wilton Benítez Red Bourbon 36 Hour Fermentation High End Coffee
Varietal: Red Bourbon
Process: Washed
Fermentation: 36 hour
Location: Piendamo, Cauca
Producer: Wilton Benitez
Altitude: 1800-2100MASL
PG-0111 Red Bourbon
Cupping Notes
Red apple, Raspberry, Milk chocolate, blueberry, red grape, Almond, caramel
Regional Lots
This coffee comes from the region of Cauca in the south of Colombia. Cauca is relatively flat when looking at other Colombian growing regions, which means the coffee produced benefits from more consistent conditions. Wilton’s regional lots are a mixed harvest from farmers nearby Granja Paraiso 92. Wilton sources freshly harvested coffee cherries from farmers. He then brings the cherries to his processing facility near a town called Piendamo, where he generally ferments the coffee for 36 hours. The coffee is depulped, washed and dried in his state of the art facility. Far More requested that Wilton produce a higher volume coffee with a more accessible price point, and more broadly appreciated tasting notes – his regional series is the result of discussion and testing mainly from 2021-2023, though feedback is always being passed along.
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Terraces and drip irrigation for precise water management.
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Shading and laboratory-based nutrition calculations to optimize plant health.
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A microbiology laboratory, quality laboratory, and processing plant on-site, allowing meticulous control over production.
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Double Anaerobic Fermentation: Coffee cherries undergo two fermentation phases in bioreactors with specific microorganisms, controlled for factors like temperature, pH, Brix degrees, and electric conductivity.
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Thermal Shock: A technique where coffee beans are exposed to hot water (around 40°C) followed by cold water (12°C) to seal the beans, enhancing flavor and preventing over-oxidation during drying.
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Koji Fermentation: Using koji spores (commonly used in sake or soy sauce production) to create unique flavor profiles, such as blackberry, tangerine, and jasmine.
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Controlled Drying: Beans are dried using specialized equipment to regulate temperature and speed, avoiding reliance on natural sun drying.
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Wilton’s coffees have won numerous awards and are used in barista competitions worldwide. In 2019, his coffee set a record for the international auction price of Colombian coffee.
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His farm supports 92 families during peak harvest and employs 15 year-round, contributing to the local economy.
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Through a training program, Wilton helps neighboring small producers adopt his techniques, increasing their crop profitability by up to 500%.
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Washed (often with thermal shock)
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Natural
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Honey
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Anaerobic (single or double fermentation)
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Decaf (using sugarcane juices, maintaining rich flavors like blackberry and caramel).
