Benitez Colombia Double Anaerobic

Lemon, lime, grapefruit, sugar cane

Wilton Benitez is recognised as an emerging superstar among Colombian coffee growers. Drawing on his experience in the family farm, Wilton studied fermentation practises in wine, beer and cheese to develop a double anaerobic process to maximise the distinctive flavour potential of this very special microlot.

Following a highly selective picking process, only the very best of the hand-picked cherries go through to classification, where they are sorted by density and size, before being sterilised using ultraviolet technology. The pulp is removed before fermentation in parchment for 96 hours, followed by careful washing and drying of the grain.