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Koji Caturra

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Description

From the start, only ripe cherries were picked and used. The selected cherries were then sterilized under UV rays, cleaned, and washed. Afterward, the cherries were placed in a bioreactor to be fermented. During this step, cherries were inoculated with the koji spore and were fermented for 60 hours at a controlled 20C. After 60 hours, the cherries were pulped and underwent a thermal shock process where they were first immersed in water at 40C, then into cold water at 12C. This shock in temperature helped minimize further oxidization during drying by closing the pores of the parchment with cold water. The cherries were then dried in a mechanical dryer until they achieved ideal moisture content.

Coffee Information:

OriginColombia
RegionPiendamo, Cauca
FarmGranja Paraiso 92
FarmerWilton Benitez
VarietalCaturra
ProcessingMixed
Altitude2000 masl
Farm cupping notesYeast-y and Fruity

Farmer notes

This coffee was produced by Wilton Benitez

Wilton Benitez is a Colombian producer with over 12 years of experience in cultivating some of the world's rarest coffees. Benitez is a chemical engineer turned high-end coffee grower, coupled with his coffee experience, he's produced some wild coffees.
Per his instagram you can see some of his accomplishments (Best cup of Cauca 2021 / World Coffee Fair 2021 WCF / The Golden Bean 2022 / Expoeje 2022 Coupping).
If you want to learn more about him, I'd suggest googling him as his coffees have made a lot of buzz within the industry.

Buyer notes

The first time I tried Wilton's coffee was through a leaderboard challenge. Prism coffee works showcased a coffee from Wilton, and it was by far my favorite of the coffee offered during that round. It had a yeast-y, fruity taste that I never expected from coffee.
I'm still refining the roast profile for this one, but I'd suggest going light to medium.