Origin: Piendamó, Cauca, Colombia

Producer: Wilton Benitez

Farm: Granja Paraiso 92

Process: Anaerobic Thermal Shock

Varieties: Java

Elevation: 1950masl

Importer: Macarena Cafe

Roast: Medium-light

Notes: Passionfruit, Vanilla Cake, Red Sangria, Violet

Transparency - FOB $14usd/lb green coffee, we paid $22.10/lb CAD + shipping to nova scotia.

RE-BREW, Wilton's Java is BACK.

an absolute crowd favourite, and our first ever potions release is back. This Java from Wilton Benitez is a wild wild coffee, and of course we had to bring it back for a super special 2nd anniversary release.

This years Java is packed with poppy passionfruit, rich vanilla cake, and tons of floral goodness. read more about it below, the processing is INTENSE.

POTIONS - LIMITED QUANTITY

wot's potions?? POTIONS is our new sub-section of our coffee menu that will have primarily processed focused coffees, that are experimental, fun, and sometimes funky!

We're super excited to expand our buying into this area of the market, and bring you the fun tasty treats you've been asking for!

Who’s Wilton Benitez & Granja Paraiso 92

Wilton is a long time coffee grower, Q-grader, and coffee roaster. Focusing these passions into growing rare selective coffees, and experimenting with unique style of processing to bring out specific and beautiful flavours.

He owns and manages three farms, with Granja Paraiso 92 being the smallest at 5 hectares, which utilizes innovative farming techniques, has a full processing plant, microbiology lab, and quality lab on the property.

I had the privilege to join a cupping ran by Wilton while Jenn and I were in Chicago, and hearing him speak about his passion behind his growing and processing was truly inspiring. The man is a perfectionist with a ton of curiosity, and his coffees show off his unique take on this weird little beverage we all love.

So what’s going on with this coffee?

First, we’re starting with the Java varietal, a larger bean that absolutely loves higher altitudes farms like Wilton’s, which is at 1950masl.

Next, for Wilton it’s all about the control of the processing, monitoring and executing everything perfectly.

Here is the step by step process given by Wilton.

1. Manual harvest.

2. Selection by density and size.
3. Manual selection of only ripe fruits.
4. Sterilization with ozonated wáter.
5. Sterilization with ultraviolet light.
6. We immerse the cherries in water at 70 degrees Celsius for 30 seconds.
7. We pulp the fruits.
8. Fermentation begins in an anaerobic bioreactor.
9. We Sanitized again with an injection of ozonated wáter.
10. We add a yeast (Saccharomyces pastorianus).
11. Verification of Ph and brix degrees. 
12. 6 hours after the fermentation started, we check that the pH of the mucilage if these data are not correct, we adjust the pH by
adding citric acid or bicarbonate and the brix degrees are adjusted with honey produced from concentrated mucilage from previous batches.
13. We ferment the fruits for 96 hours.
14. We start drying at 38 degrees Celsius.

 Once the coffee is dried, it is vac-sealed and boxed up, and we purchased it through a new green partner, Macarena Cafe, who represents Wilton in Canada.

What’s in the cup?

This coffee is PUNCHY, so much going on, but also so clean and clear. Upfront you get a rich sweet vanilla nose with fragrant violets, on first sip you taste bright passionfruit and fruit punch sangria.

In the middle we get these nice complex citrus zest vibes, and a long clean floral finish that presents as lavender and violet.

Needless to say We’re SUUPER excited about this one.