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Gummy Bear - Colombia, Yeast Inoculated, Castillo

€20.00

This Castillo showcases the scientific precision and fermentation expertise of Wilton Benitez at Finca El Paraíso-92. By combining advanced fermentation control with carefully selected microorganisms, Wilton creates coffees that are both expressive and refined. This Castillo lot offers a vibrant and playful cup where candy-like sweetness, soft chocolate notes and tropical fruit character come together in remarkable balance.

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This Castillo showcases the scientific precision and fermentation expertise of Wilton Benitez at Finca El Paraíso-92. By combining advanced fermentation control with carefully selected microorganisms, Wilton creates coffees that are both expressive and refined. This Castillo lot offers a vibrant and playful cup where candy-like sweetness, soft chocolate notes and tropical fruit character come together in remarkable balance.

  • Aroma: Haribo Gummies
    Sweetness: Milk Chocolate
    Acidity: Guava
    Aftertaste: Peach
    Mouthfeel: Creamy

  • Origin: Piendamó, Cauca, Colombia
    Farm: Finca El Paraíso-92
    Producer: Wilton Benitez
    Variety: Castillo
    Altitude: 1950 masl
    Process: Washed Advanced Process

  • History

    Wilton Benitez is widely recognised as one of the most innovative coffee producers in Colombia. At Finca El Paraíso-92 in the Cauca region, he has developed a unique approach that combines traditional coffee cultivation with advanced fermentation science.

    Before focusing fully on coffee, Wilton studied fermentation technologies commonly used in industries such as wine, beer and cheese production. He applied this knowledge to coffee processing, allowing him to carefully control variables such as sugar concentration, pH levels and fermentation time.

    Through this scientific approach, Wilton has created a production system that allows him to design very specific flavour outcomes. His coffees are known for their clarity, sweetness and distinctive aromatic profiles, making El Paraíso-92 one of the most talked-about farms in modern specialty coffee.

    Process

    The process for this Castillo P-00 lot begins with a careful manual harvest where only fully ripe cherries are selected. The cherries are then classified according to density and size to ensure consistency in fermentation.

    Before fermentation begins, the cherries are sterilised using UV light and ozone to remove unwanted microorganisms. The coffee then undergoes a controlled 48-hour fermentation where carefully selected yeast strains are introduced to enhance fruit-forward flavours and aromatic complexity.

    After fermentation, the cherries are pulped and washed before being dried in controlled mechanical dryers at approximately 40°C for around 46 hours. This precise and carefully monitored process allows the coffee to develop a clean and expressive cup profile while maintaining stability and consistency.

    Details

    At Finca El Paraíso-92, coffee processing is treated with the same level of precision found in modern fermentation laboratories. Wilton Benitez focuses on three key variables that define the flavour of his coffees: fermentation control, the use of specific microorganisms, and post-fermentation techniques designed to stabilise and preserve aroma compounds.

    One of his signature techniques includes exposing the beans to hot and cold water treatments that help seal the cellular structure of the beans and lock in volatile aromatic compounds.

    By combining advanced fermentation science with careful farming practices, Wilton consistently produces coffees that stand out for their clarity, complexity and unique flavour expression, offering a modern interpretation of what high-quality coffee can be.