Wilton Benitez' Loco Pink 🇨🇴

• Guava
• Passionfruit IPA

Variety

• Pink Bourbon

Processing Method

• Sorted by size and density after manual harvest
• Sanitized with ozonated water and ultraviolet light
• Sorted for ripeness, brix degree, and pH levels
• Cherries immersed in 90°C water to sterilize and open the pores of the fruit
• Initial fermentation begins in an anaerobic bioreactor with added micro-organisms
• Once pulped, the coffee fruit is removed and taken to a secondary bioreactor to begin the second fermentation phase
• Pulped coffee is fermented with the coffee cherry juice, or mossto
• Following the second fermentation, the coffee is again "shocked" with hot water and later washed with cold water
• Dried in ecological dryers at 40°C for 12 hours, then 35°C for 24 hours until coffee reaches 11% humidity
• Coffee is stored in plastic bags before undergoing quality control

Granja Paraiso 92, Piendamo, Cauca, Colombia (1950-masl)

Sourced by Tio Conejo

As a trained chemical engineer, Wilton Benitez's approach to producing coffee is unique and innovative. He applies his scientific expertise to pioneering new coffee processing methods. His farming, anaerobic fermentation, and thermal shock processes have placed his coffee on stages such as the World Barista Competition and the World Brewers Cup.