Wilton Benitez (Red Bourbon) - Colombia
Monastery CoffeeAbout This Coffee
This single-origin Colombian coffee is produced by Wilton Benitez at Granja Paraíso 92 farm in Piendamo, Cauca region at 1,750 meters altitude. The variety is Red Bourbon, processed using a washed method with controlled anaerobic fermentation phases. The processing involves strict cherry selection, sterilization, two-phase fermentation with specific microorganisms, and a bean sealing process using thermal shock (hot and cold water impacts). The coffee features flavor notes of green apple, golden syrup, and star fruit.
Origin
Piendamó (Colombia)
Cauca (Colombia)
Flavor Notes
Green Apple, Golden Syrup, Star Fruit, Toffee Apple, Biscotti, Red Apple, Milk Chocolate, Lychee
Roast Level
Light
Processing
Washed
Typology
ArabicaRed Bourbon
MC
Monastery Coffee
Monastery Coffee was founded in 2013 in Adelaide by Adam Marley, Daniel Milky, and Nader Shahin, three friends with university backgrounds in economics, finance, and geophysics. They roast on a 12 kilogram Diedrich using Cropster software from a characterful shed within a shed structure in a semi industrial area northeast of the city. Sourcing is serious here, with green beans coming through Melbourne Coffee Merchants, Cafe Imports, Handpickers, and others, and Adam has personally traveled to Burundi to work with the Long Miles Coffee Project. By 2020, 73% of their coffee came from smallholder farmers working five hectares or less, and every wholesale partner receives farmer cards with photos and origin stories.
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