Wilton Benitez - Gesha & Koji - Colombia (Limited Release)

About this coffee

Wilton Benitez is a highly specialised Colombian coffee producer with a lifetime of experience in the production and processing of exotic coffee, with a plethora of awards for the quality of his coffees. Today Wilton has a processing plant in the Department of Cauca and two small farms (one in Cauca and the other in Risaralda). His farms meet the highest standards of quality and control and social practice. Granja Paraíso 92 is a family farm that has different varieties such as Java, Bourbon Pink, Geisha, Pacamara, Caturra, Tabi, Castillo, Supremo and Colombia. They use highly innovative cultivation systems such as terraces and drip irrigation. It has its own laboratories to calculate all the details from shade to nutrition with scientific efficiency - all aimed at producing incredibly unique and aromatic coffees. The processes applied to the different coffees start from a strict selection, sterilisation and characterisation of the cherry. Next is the first phase of controlled anaerobic fermentation, where a specific microorganism is added for each process. After that, the coffee is pulped and subjected to a second fermentation phase which is followed by a bean sealing process that is carried out through impacts of hot and cold water to improve the organoleptic conditions of the coffee. In koji processing, spores of a mold (known as koji) is sprinkled on the coffee, either cherry or parchment (typically cherry) and is allowed to grow. The metabolism of koji produces enzymes that increase the perception of body by generating amino acids, as well as, break down starches. Which Produces fermentable sugars available to other microorganisms for secondary, sequential fermentation. In other words, is a "pre-ferment" fermentation. Like with yeast, it is possible to use koji at nearly any stage of processing, but it's most common to apply koji to cherry.