Colombia - Wilton Benitez - Geisha - Advanced Process Washed

 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 Geisha's profile is called P-10, and represents a profile that is strictly controlled during the fermentation to amplify the heavier notes from the processing of this Geisha. 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! 

You'll be able to taste some effects of this processing here, despite the "Washed" finish as it's more about the advanced processing and fermentation than the traditional ones. We like this coffee a lot as it's an introduction into advanced processing techniques on offer from Wilton's farm!