Colombia Wilton Benitez - Caturra

Colombia Wilton Benitez | Thermal Shock Peach & Plum 

Innovation in a cup. A revolutionary Thermal Shock washed coffee from master producer Wilton Benitez, exploding with structured notes of peach, plum, and red grape.

The Origin Story

Step into the cutting edge of coffee processing with the masterful work of Wilton Benitez Coffee at Finca Granja Paraiso 92 in Colombia. This lot, featuring the classic Caturra varietal, is transformed through a revolutionary protocol: a precise Anaerobic Fermentation followed by a dramatic Thermal Shock wash using both hot and cold water. This rigorous control amplifies the delicate esters within the bean, creating an unparalleled clarity of flavor that elevates this to a truly luxury experience.

Bean Identity

Roast Philosophy

Roasted as an Omni Roast (Medium-Light), this profile is designed for true versatility, performing exceptionally well across both filter and espresso methods. We carefully control the heat to retain the complex acids generated by the Thermal Shock process while fully developing the sweetness necessary to support the structured Peach & Plum notes.

Sensory Profile Deep Dive

This is an exceptionally clean and complex cup, showcasing the future of flavor engineering in coffee.

• Aroma: A perfumed and intensely sweet aroma, suggesting sun-ripened Stone Fruits upon grinding.
• Body: A round, medium body that is exceptionally silky and elegant. The texture is clean and remarkably coating.
• Acidity: Brilliant, clean, and wine-like acidity, acting as the backbone for the complex fruit notes.
• Notes: A stunning display of concentrated Peach & Plum notes, balanced by the sweetness of Red Grape and a lingering hint of Cinnamon.
• Finish: A long, clean, and structured finish that evolves from fruit sweetness to a subtle, pleasant spice.

Degassing Advice (Expert Tip)

Due to the intense processing and light Omni Roast, this bean requires time to fully reveal its complexity. We recommend resting these Colombian Coffee Beans for a minimum of 10 days and up to 14 days post-roast date to achieve optimal solubility and flavor clarity.

Brewing Guide

The Omni Roast makes this coffee an ideal candidate for any method.

• Pour-Over: Use a 1:16 ratio (e.g., 20g coffee to 320ml water) with 93°C water. Total brew time: 2:45 minutes.
• Espresso: Allows for a vibrant, fruity shot with high sweetness.

For a superior extraction for both espresso and filter, pair these beans with a precise grinder from our Home Espresso Grinders collection to accurately control your particle size.

This is not just coffee; it's a testament to innovation. Experience the meticulous craft of Wilton Benitez and redefine your expectations of a Colombian flavor profile. Explore more exotic origins in our Specialty Coffee Beans collection.

Taste the Thermal Shock difference.