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

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

€21,00
€21,00
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Wilton Benitez and Yellow Typica. An ancient variety subjected to a terrifyingly precise fermentation science. An ultra-floral result of absolute complexity.

Weight
Style
Grind

Note well

If the order is intended for shipping, the 150g size will be a plastic bottle, not glass as shown in the image.

Orion

Also nicknamed "the hunter," this is a constellation representing Orion, a demigod son of Poseidon, renowned for his hunting skills and his 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 / power : Vibrant

                                                                                                          

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Illustration de tasse

N.f - 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.

N.m - 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.

n.m. - Producer

N.f - Varieties

N.m - Processing method

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.