Colombia Wilton Benitez - Thermo Shock
Origin
Colombia, Cauca
Farm
Paraiso 92
Variety
Caturra
Process
Double Anaerobic Fermentation, Thermo Shock
Tasting notes
Raspberry, Green Grapes, Sour Candy, Rum
Description
This rare and unique offering from Wilton Benitez presents a unique and clean cup with notes of raspberry, sour candy, grapes and rum. The coffee undergoes two controlled anaerobic fermentation stages with specific microorganisms added for each process.
After being pulped, it then goes through the thermal shock process. It is first washed with hot water, then again with cold water. This rapid change of temperature helps seal in the volatile aromas which will be released while brewing.
Brew Guide
V60 Pour Over:
96°C
20g in 310g out
70g bloom
50g at 35 seconds
100g at 1:00
90g at 2:00
Finish at 3:00
Behind the Beans
Wake up dream big applies to every area of our business model and bean farming is no exception. Why source from a third party when we can be on the ground, in direct contact with the farmers? This is the only way to ensure two vital things: bean quality, and ethical sourcing. When we say ethical, we mean it: fairly paid farmers, a sustainable supply chain and a local team that we actively invest in and treat like family. We are fastidious about every step of the process, which means you can expect the *best* cup of coffee, every time. We control the entire process from farm to cup for two reasons: quality and consistency. All our beans are roasted in house at our Ringwood location and sourced from farms that we are directly connected to – ensuring the best brew, every time.