Wilton Benitez - Thermal Shock Caturra

MEET THE PRODUCER | Wilton Benitez is the owner of an innovative coffee company in the Cauca region of Colombia called Granja El Paraiso-92. Both the company and Wilton are renowned for growing unique coffee varietals and for pioneering new methods of coffee processing in the region. But, before Wilton added "coffee pioneer" to his LinkedIn profile, he was a trained chemical engineer! He has since redirected his scientific expertise toward his lifelong passion for cultivating coffee, and processing triumphs like this one are a delicious testament to that endeavor.

TRUST THE PROCESS | After being handpicked at peak ripeness, the coffee cherries are sorted for quality by both size and density. They then undergo two rounds of sterilization, first with ozonated water, and second with ultraviolet light. The coffee cherries are in for a wild ride after this, as they're about to undergo three rounds of fermentation. The first round is 52 hours of anaerobic fermentation in cherry at a temperature of 18 degrees Celsius, during which time yeast is added to the mixture. During this time, the mucilage is recovered so that it can be added back to the fermentation environment in the next round. The cherries are then pulped before heading into round two: anaerobic fermentation in mucilage for 48 hours, at a slightly warmer temperature of 21 degrees Celsius. The cherries undergo a third and final round of fermentation in an aerobic environment for 68 hours. After this, they are washed using a thermal shock method: first, with water at 40 degrees Celsius, and second, with water at a chilly 12 degrees Celsius. Finally (finally!), the cherries are dried for 48 hours at a consistent temperature of 38 degrees centigrade.

TAKE A SIP | Coffee industry folk and casual consumers alike will rejoice in this cup! For a thermal shock coffee, it's quite balanced, and it manages to pull off tropical fruit flavors (like mango and pineapple) without being downright intense. Stone fruit, like red plum, is also readily apparent. A super-sweetness, similar to panela, further helps to strike this balance between processing and approachability, making this a great "entry-level" thermal shock coffee for those who might've been a tad apprehensive.

---

Origin | Piendamó, Cauca, Colombia

Producer | Wilton Benitez

Farm | La Macarena

Process | Thermal Shock

Variety | Caturra

Elevation | 1900 masl

Produced by Wilton Benitez in Piendamó, Cauca, this Caturra lot represents a sophisticated approach to modern coffee production in Colombia. As a Caturra selection, it highlights the versatility of this classic cultivar when paired with innovative post-harvest techniques. The coffee undergoes a Thermal Shock process, a method designed to manipulate fermentation environments to achieve distinct flavor profiles. In this instance, the result yields vibrant notes of mango, pineapple, red plum, and panela.

Sourced by Black & White Coffee Roasters, this offering invites drinkers to explore how controlled processing can amplify the inherent characteristics of a specific harvest. While traditional processing often emphasizes the base qualities of the bean, thermal shock methods are frequently utilized to push the boundaries of clarity and intensity. For those looking to better identify these specific fruit-forward attributes, consulting a flavor wheel can be a helpful tool in navigating the complex sensory experience provided by this unique Colombian lot.