Colombia, El Paraiso, Koji Thermal Shock, Caturra

COFFEE INFORMATION

Producer: Wilton Benitez

Farm: Granja El Paraíso 92

Location: Piendamo, Cauca, Columbia

Altitude: 2000 MASL

Process: Mixed Koji Fermentation with Thermal Shock

Varietal: Caturra

About this Coffee

This Colombian Caturra is an exceptional coffee from renowned producer Wilton Benitez at Granja El Paraíso 92 in Piendamo, Cauca. Known for his innovative techniques and award-winning coffees, Wilton applies scientific methods to enhance the unique characteristics of this variety. Expect notes of jasmine, concord grape, mandarin, and fresh peach, offering a bright and clean cup with balanced acidity and sweetness.

Innovative Processing Techniques

Wilton’s meticulous processing sets this coffee apart. Each batch starts with the selection of only fully ripe cherries that undergo UV sterilization before a carefully controlled fermentation process. The coffee is subjected to a 60-hour fermentation using Koji spores at 20°C in a bioreactor, a cutting-edge technique that maximizes flavor potential. After fermentation, the cherries undergo thermal shock, where they are pulped and submerged first in 40°C water, followed by a cold-water bath at 12°C. This prevents oxidation during drying and locks in the coffee’s vibrant flavors.

About Caturra

The Caturra variety, a natural mutation of Bourbon, thrives in high-altitude environments like Piendamo, sitting at 2000 MASL. Known for producing coffees with balanced acidity and sweet, fruity notes, this particular Caturra reflects Wilton’s dedication to quality, delivering vivid flavors and a truly unique experience in every cup