Wilton Benitez (Tabi) - Colombia

This coffee comes to us from Wilton Benitez, a world famous coffee producer and manager of the prestigious El Paraiso 92 farm in the high altitude region of Cauca, Colombia. The farm has become synonymous with quality and innovation for both their farming systems and the methods used to process their coffees.

Using farming methods such as terraces, drip irrigation, shading, and laboratory nutrition counts in order to grow the highest quality coffees possible. They then explore different processing methods for their washed, honey, and natural coffees, using anaerobic fermentations with varying time and number of fermentations to highlight new and unique flavour profiles.

The producer, Wilton Benitez, has been growing coffee for over 26 years with over 16 of those years being dedicated to specialty coffee. Wilton and his farm have become famous worldwide for their innovative growing and processing techniques but he is also a roaster with a lifetime of experience in tasting.

This lot of Yellow Tabi that we selected underwent a Natural Anaerobic process after harvesting to bring out a more fruit forward cup with a delicious and complex acidity. The process begins with sorting and sterilizing fresh, ripe cherries in order to prepare them for fermentation. The cherries are then placed into an anaerobic bioreactor, along with specific microorganisms which kick-start the fermentation process. Throughout the 24 hour fermentation they are constantly monitoring and adjusting elements to ensure quality fermentation. After fermentation, the coffee is dried with the fruit remaining, intensifying the flavour.

We hope you enjoy this spectacular coffee!

Wilton Benitez (Tabi) Brew Recipe

15g coffee, 240g water

- Start timer, bloom to 50g
- At 0:45: pour to 150g
- At 1:20: pour to 200g
- At 1:45: pour to 240g
- Drawdown finishes around 2:30