Sage • Rosemary • Passionfruit

Process - Double Anaerobic

Varietal - Tabi

Region - Cauca

Take a walk on the wild side with this unique experimental coffee! Brought to us by the good folks of Cafe Tio Conejo, this Tabi varietal comes from a special VIP lot. Herbal notes of sage and rosemary mingle with tart passionfruit, finishing with a silky body. This coffee will leave you saying “wow”.

This coffee undergoes a washing process with ozonated water and ultraviolet light, applied to reduce the microbial load. From here, the coffee ferments anaerobically in cherry for 52hrs in vessels equipped with relief valves and maintained at a temperature of 18ºC with saccharomyces pastorianus added to it. Then, the coffee is removed and de-pulped followed by a second fermentation anaerobically with mucilage for 48hrs at 21ºC where, in the last 4hrs of the fermentation, oxygen is injected in. Lastly, the coffee is washed in two parts, first with water at 40ºC followed by water at 12ºC to help control the secondary aromas developed in the different fermentation phases. From there the coffee is dried for 48hrs using specialized equipment at a temperature of 35ºC until the coffee reaches an internal moisture of 10.5%.

Producer Profile

Wilton Benitez

Wilton Benitez is at the forefront of innovation in coffee processing and is doing amazing things to create unique and masterful flavors. He is a chemical engineer turned high-end coffee grower and his science background, coupled with decades of experience in coffee growing/tasting, have led to some of the most unique and nuanced coffees we’ve experienced. Through fermentation technology and strict processing protocols, he is discovering endless possibilities for enhancing and highlighting the unique and special characteristics of his carefully cultivated coffees