Colombia Wilton Benítez Competition Fermentación especial

About This Coffee

This coffee is from Granja Paraíso 92 farm in Piendamó, Cauca, Colombia at 1950 meters altitude, produced by Wilton Benítez. The variety is Caturra Chiroso. It undergoes a special experimental fermentation process including manual selective harvest, size and density selection, controlled sterilization with ozonized water and UV light, thermal bath at 90°C, and 62-hour anaerobic fermentation at 20°C in closed bioreactors with Saflager S-23 yeast (commonly used in lager beer production). The coffee is mechanically dried for 88 hours at 40°C. The cup profile features passion fruit, dragon fruit, and chamomile with tropical citric acidity, elegant body, and a toffee finish.

Origin

Piendamó (Colombia)

Flavor Notes

Chamomile, Passion Fruit, Dragon Fruit, Toffee, Orange Blossom

Roast Level

Medium Light

Processing

Special Fermentation Washed

Typology

Arabica

Caturra, Chiroso

Buy from Roaster

Puchero

Paloma and Marco founded Puchero in 2015 after years of living in London and traveling across multiple continents. They settled in Hornillos de Eresma, a village of 170 inhabitants in the province of Valladolid, and set up their roastery in a farmhouse. Puchero roasts once a week, never more than 50 kilograms per batch, treating each roast as unique to the work farmers have invested in the beans. The operation also produces bean to bar chocolate, roasting cacao in the same space. About half of production is exported to Germany, Czechia, Hungary, Slovakia, the UAE, and elsewhere, making Puchero a rare Spanish roaster with significant international reach. Selected as an official roaster by the international platform TYPICA in 2021, the company has earned recognition as one of Spain's leading specialty roasters. The name refers to a traditional Spanish stew pot, a fitting image for an operation that blends experimentation with deep respect for tradition.

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