Wilton Benitez - Yeast-Inoculated Geisha
This is our fourth harvest working with Wilton Benitez and the second time we've had this specific geisha lot. This coffee is sweet with aromatics of florals and spices, reminding us of rose, lavender, juicy citrus and hibiscus.
125g
Wilton Benitez - Yeast-Inoculated Geisha
September Coffee Roastery
154 Iber Rd
Unit 9
Stittsville ON K2S 1E9
Canada
- Variety: Geisha
- Country: Colombia
- Region: Piendamó, Cauca, Colombia
- Process: Anaerobic Washed with Yeast Inoculation & Thermal Shock
- Altitude: 2100 MASL
- Producer: Wilton Benitez
- Farm: Granja Paraiso 92
- Roast Level: Light
In the cup
We taste a profile of perfumed florals like lavender and rose, with a hibiscus sweetness and citric acidity. This coffee is very floral and herbal with a graham cracker & hibiscus finish.
Funky
Experimental
About The Producer
26+ years being a coffee grower. 16+ years of experience with specialty coffee. Roaster. Q-grader processor. Non-certified tester but with a lifetime of experience in the tasting process. Paraíso 92 is a family farm that uses highly innovative farming systems such as terraces, drip irrigation, shading and laboratory nutrition count aimed to produce a unique coffee. Paraiso 92 has a processing plant, microbiology lab and quality lab. They are able to produce coffees through different processes such as washed, Natural, Honey and anaerobic coffees (single and twice fermentation). The use of bioreactors and specific microorganisms for controlled fermentation coupled with a constant control and monitoring of factors such as temperature, pH, brix degrees and electric conductivity make El Paraiso 92 ́s coffee to stand out from the rest and offer a value added like no other. All this allow the producer to have distinct, unique and standardized profiles and notes.
Processing
This coffee has a unique and special journey. It starts with sterilizing selected coffees with ozone water and ultraviolet light. After pulping, the coffee is added to an anaerobic bioreactor for the start of its fermentation. This is where things get interesting: Wilton adds a yeast commonly used in beer and wine (Saccharomyces cerevisiae var. diastaticus) which produces intense aromas, spicy character and citrus attributes. The coffee is anaerobically fermented for 52 hours followed by a thermal shock wash. The coffee is then dried in a controlled mechanical dryer for 46 hours.
Variety
This variety was originally collected from coffee forests in Ethiopia in the 1930s. From there, it was sent to the Lyamungu research station in Tanzania and then brought to Centro Agronómico Tropical de Investigación y Enseñanza (CATIE) in Central America in 1953. It was distributed throughout Panama via CATIE in the 1960s after it had been recognized for tolerance to coffee leaf rust. However, the plant's branches were brittle and not favored by farmers so it was not widely planted. The coffee came to prominence in 2004 when the Peterson family of Boquete, Panama, entered it into the "Best of Panama" competition and auction. It received exceptionally high marks and broke the then-record for green coffee auction prices, selling for over $20/pound. There is significant confusion about the Geisha variety because there are multiple genetically distinct plant types that have been referred to as Geisha, many of which share similar geographic origins in Ethiopia. Recent genetic diversity analyses conducted by World Coffee Research confirm that Panamanian Geisha descendent from T2722 is distinct and uniform. It is associated with extremely high cup quality when the plants are managed well at high altitude, and is known for its delicate floral, jasmine, and peach-like aromas. transparency icon
Transparency
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