Colombia - Wilton Benitez - Sidra - Natural - COMPETITION LOT

 Wilton Benitez is the owner and manager of Granja Paraiso 92 - a farm that has pushed innovation and advanced processing for several years, and is a key innovator in the coffee industry. 

Wilton has over 18 different varieties growing at his farm in Cauca, near Piendamo. These include, but are not limited to - Red Bourbon, Pink Bourbon, Sidra, Ombligon, and for this release today - Geisha. 

As you can see in the images, Wilton's farm is very technologically advanced - he relies on an vigorous processing schedule for his coffees. First comes Sanitisation and preparation for advanced fermentation - namely Ozone, and UV processing, along with Thermal Shock to prepare the cherries. This effectively kills all bacteria and yeast on the cherries, leaving them ready for fermentation. 

Wilton works with his full-time microbiologist to decide which yeasts and bacteria to use for which varieties, and for how long to get the desired effect. This Sidra went through a simple natural fermentation with some added Yeast and Bacteria to control the fermentation in special Bioreactors. After fermentation the coffee is washed to finish, and then sent to dry in special built driers. These driers bring the humidity down in a controlled manner so as to get an even, and efficient complete drying with a stable water activity in just 36 hours! 

This lot has a fair amount of process on there, which shows up as a complex, and fun cup profile. It's got a lot of flavour, and depending on how you brew it, can express itself in many ways! This lot was what we used at the World Brewers Cup Championship with Suki (The second roaster at Rose), who placed 16th in the World with this coffee!