Pink Bourbon - Wilton Benitez - Colombia

Pink Bourbon - Advanced Process - Finca La Macarena

Wilton Benitez is a coffee cultivator of remarkable caliber, dedicating his life to the pursuit of extraordinary coffee varieties. His expertise isn't just deep—it's driven by a relentless curiosity that has led him to master the nuances of fermentation technology across various fields, from winemaking to cheese production. This journey into the world of fermentation has equipped Wilton with a unique lens through which he views coffee processing, allowing him to tweak and fine-tune variables such as sugar levels, pH, and fermentation time with precision.

The unparalleled flavor of Wilton’s coffee emerges from a trifecta of factors: his rigorous fermentation technique, the selective use of specific microorganisms at crucial stages, and a novel approach to bathing the beans in alternating temperatures of water. This meticulous method not only retains but elevates the coffee’s natural characteristics, giving rise to a flavor that is distinctively rich and nuanced.

The Process Unveiled:

1. Manual Harvesting: The journey begins with the careful selection of coffee cherries by hand.

2. Cherry Characterisation: Each cherry is examined for its unique traits.

3. Density and Size Classification: Cherries are sorted based on their weight and dimensions.

4. Sterilisation: Employing UV and ozone treatments, the cherries are sterilized to perfection.

5. Hot Water Immersion:*The fruits are briefly dipped in 90ºC water, enhancing sterilization and opening their pores for better fermentation.

6. Anaerobic Fermentation: The cherries enter the first fermentation stage in oxygen-free bioreactors, with specific microorganisms introduced to start the process.

7. Second Fermentation Phase: After the outer shell is removed, the beans undergo a second fermentation to further develop their flavor profile.

8. Thermal Shock Washing: Post-fermentation, the beans are exposed to hot water, then rinsed in cold to lock in flavors.

9. Eco-friendly Drying: Finally, the coffee is transferred to ecological drying systems, where a precise drying curve ensures optimal moisture content (initially at 40ºC for 12 hours, followed by 35ºC for another 24 hours).

Through this sophisticated process, Wilton Benitez crafts coffee that stands out for its exceptional taste and quality, marking a new standard in coffee production.