Wilton

OriginColombia

Roast levelMedium

ProcessAnaerobic, Natural

Summary

Decaffeinated coffee from Colombia, Cauca, Piendamo, produced by Wilton Benitez at Granja Paraiso 92. Red Bourbon variety grown at 1900 meters above sea level, processed using anaerobic natural method. Flavor notes of lemongrass, starfruit, and bergamot. The beans undergo a 48-hour oxidation and 68-hour anaerobic fermentation, then dried for 48 hours at 38°C, and decaffeinated using sugarcane processing. This complex and aromatic coffee offers a citrusy acidity and is suitable for both filter and espresso brewing.

AI-assisted description, based on roaster & cupping data.

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Brew guide

Espresso

Coffee in: 18 g
Coffee out: 44 g
Time: 23 s

Grind: fine

Filter

Coffee in: 16 g
Water: 250 g
Time: 2:30
Temperature: 94°C

Grind: medium-coarse

0:00First pour: bloom with 50ml water for 30 seconds (30 s)
0:30Second pour: gently and slowly fill up to 250ml

Published by the roaster for this coffee. Treat it as a starting point — your grinder, water and machine will want their own tweaks.

Details

Format: Bean
Roast profile: Omniroast
Decaffeinated: Yes — Sugarcane EA
Cupping score: 88
Producer: Wilton Benitez
Altitude: 1900 m.a.s.l
Variety: Red Bourbon
Notes: Bergamot, Lemongrass, Starfruit

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The roaster

P14-Coffee

P14-Coffee is a specialty coffee roaster with a nose for the unusual. Their beans are a tour of single origins and bold processing—washed, natural, anaerobic,…

AI-assisted description, based on roaster & cupping data.

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