Purveyors of Fine Tea & Coffee
leafbeanmachine.com.au
1/12 Horus Bend, Bibra Lake, Western Australia
email: [email protected]
phone: (08) 9418 4877
leafbeanmachine.com.au
1/12 Horus Bend, Bibra Lake, Western Australia
email: [email protected]
phone: (08) 9418 4877
$85.00
A unique opportunity to try this trio roasted for filter ROASTED TO ORDER
This coffee comes from the region of Cauca in the south of Colombia. Cauca is relatively flat when looking at other Colombian growing regions, which means the coffee produced benefits from more consistent conditions. Wilton’s exotic varietals are harvested at Granja Paraiso 92 & Finca La Macarena which are neighbouring farms.
Generally, the team picks cherries with 95% ripeness. Wilton, himself then takes the cherries to his processing facility which is located at the highest point of the property with an incredible view of the Colombian massif. Here, the coffees are fermented, de-pulped, washed and dried in his state-of-the-art facility. He also packs his coffee on-site.
Varietal: Tabi | Processing Method: Washed | Fermentation: 36 hours with a yeast addition
Varietal: Colombia | Processing Method: Washed, Anaerobic | Fermentation: Double anaerobic with the second fermentation introducing yeast for a total duration of 72 hours.
Varietal: Caturra | Processing Method: Washed, Thermo Shock | Fermentation: Double anaerobic with the second fermentation introducing yeast for a total duration of 72 hours.
During his first trials, Benitez fermented whole cherries without oxygen (anaerobic fermentation) often twice before washing the pulped beans in warm water, then cold water directly afterwards. This is where the process gets its name from! By washing the beans in warm then cold water (playing with thermal temperature), Benitez is shocking the beans into sealing in acquired flavours developed during the double anaerobic fermentation process.
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