Accueil Orion - Colombia Wilton Benitez Yellow Typica - Anaerobic Washed & Thermal Shock
  •
1 3

THE EXPLORATIONS

Orion - Colombia Wilton Benitez Yellow Typica - Anaerobic Washed & Thermal Shock

Orion - Colombia Wilton Benitez Yellow Typica - Anaerobic Washed & Thermal Shock

€21,00
€21,00
€140,00 kg
Sale Sold out
Tax included. Shipping calculated at checkout.

Wilton Benitez and Yellow Typica. An ancient variety subjected to a terrifyingly precise fermentation science. An ultra-floral result of absolute complexity.

Weight
Style
Grinding

Orion

Also known as "the hunter", this constellation represents Orion, a demigod son of Poseidon, renowned for his hunting skills and exuberance.

                                                                                          

  • Country : Colombia
  • Region : Cauca
  • Farm / washing station : Granja Paraiso 92, La Macarena
  • Producer : Wilton Benitez

                                                                                          

  • Varieties : Yellow Bourbon
  • Processing methods : Washed, anaerobic & thermal shock
  • Altitude : 1,950m
  • Harvest period : January 2026

                                                                                          

  • Tasting notes : Magnolia, hibiscus, peanut.
  • SCA Score  : 90.5/100
  • Complexity Level : Very High
  • Acidity : Very high
  • Body / strength : Vibrant

                                                                                                          

View full details
Illustration de tasse

Nf - Recommended recipe

Filter:

  • 15g coffee / 220g water
  • Water 92°C
  • Grind: coarse
  • Number of pours: 3
  • Flow time: < 2min

Tip:wait 3 to 4 weeks for degassing after roasting before consuming this coffee as a filter. The aromatic peak is estimated to be 1 month after roasting.

Nm - Terroir

Colombian coffee is first and foremost a mountain coffee. It grows on the slopes of the Andes mountain range, in an equatorial climate tempered by altitude. The alternation between sun, regular rainfall, and cool nights slows down the maturation of the cherries, which allows for a high aromatic concentration. The soils are often volcanic or alluvial, rich in minerals, and most farms are small, which strengthens the link between coffee, soil, and microclimate.

The CaucaValley is located in southwestern Colombia, in the Andes mountain range, at an altitude between 1,400 and 2,000m, ideal for growing high-quality Arabica. The department benefits from a tropical mountain climate: mild temperatures (18–24°C on average), with cool nights that slow down the maturation of the cherries, favoring a concentration of sugars and aromas.

The farm Granja Paraisois located between 1,800 and 2,000mabove sea level, in Piendamo in the department of Cauca, and covers 120 hectares. The farm and its various entities (Granja Paraiso, La Macarena, Las Brisas & La Esperanza) benefit from the best possible conditions for growing exceptional coffee.

Nm - Producer

This is the work of Wilton Benitez, who has been cultivating coffee for over 26 years, with more than 20 years dedicated to specialty coffee. A renowned Q-Grader, his expertise in coffee tasting sets him apart in the industry. Thanks to his work, Granja Paraiso 92farm has collected numerous accolades, including titles at the Cup of Excellence (CoE) in Colombia. Wilton Benitez combines advanced agricultural techniques(terracing, drip irrigation, shading, laboratory nutritional monitoring) and innovative processesin a state-of-the-art facility equipped with bioreactors and quality control labs, while minimizing environmental impact (water recycling, renewable energy) to produce exceptional coffees. His scientific and sustainableapproach has brought his coffees to the peak of complexity.

Nf - Varieties

Yellow Typicais a chromatic mutation of Typica, one of the oldest Arabica varieties in the world. Introduced to Latin America in the 18th century, Typica is the basis of almost all Arabica grown in Colombia, Peru, and Jamaica.
Its yellow version is distinguished by the color of its cherries when ripe: bright yellow, where classic Typica turns red. This visual particularity reflects a slightly different biochemical composition: fewer anthocyanins, a more floral aromatic structure, and sugars distributed differently in the fruit.
A sensitive and low-yielding variety, it requires more care during harvesting than a Caturra or a Castillo. This is precisely why it is gradually disappearing from commercial farms. And precisely why Wilton Benitez cultivates it.

Nm - Treatment process

Here we have a double fermentation protocol, designed in Wilton Benitez's labs with the rigor of a researcher and the ambition of an artisan. Every step is documented, controlled, reproducible, yet the result in the cup retains something unexpected.
It all begins with a manual harvest and rigorous sorting of the cherries, first by size, then by density, to keep only the ripest, densest, and most aromatic ones. The cherries are then sterilized, first with ozonated water, then under ultraviolet light. Two sanitary barriers before the first fermentation.
Next comes the first anaerobic fermentation: 48 hours in a sealed tank, in the presence of a selected yeast (Saccharomyces pastorianus) to precisely guide the aromatic profile. The cherries are then depulped, and the natural juices produced during this first phase are collected and reintroduced into the second fermentation, for an additional 68 hours, still under anaerobic conditions.
The coffee is then washed, then dried for 48 hours at 38°C, a temperature controlled to the degree to stabilize the aromas without denaturing them.