A showcase of how meticulous experience in processing can shape the way a coffee tastes. this Castillo from Wilton Benitez was a standout on our cupping table and we’re very excited to share it with you.
This lot is a washed advanced processed castillo. its flavour profile reflects the precision of the process — an extremely sweet and vibrant cup with gummy sweets and chocolate at its core.
Filter: Orea Baby O1 - kalita 155 filters
14g in 215g out - medium - coarse
40g bloom, @40s pour to 90g, @ 1:10 pour to 140g, @ 1:45 pour to 215g
this is just a recommendation, and timings are suggestions, experiment with pours, grind size and ratios - see what you can get out of it, let us know how you get on.
THE PROCESS
This coffee begins with a meticulous manual harvest, followed by detailed cherry characterisation and density sorting to ensure only perfectly ripe fruit is selected.
The cherries are then sterilised using uv and ozone technology — a rare and highly controlled step designed to create a clean fermentation environment.
A 48-hour cherry fermentation follows, during which saccharomyces var. diastaticus yeast is introduced to enhance fruit-forward complexity. throughout fermentation, ph (6.0) and brix (16) levels are monitored to guarantee precision.
After pulping and washing, the coffee is dried in controlled equipment for 46 hours at 40°c, preserving aromatics and structure.
THE PRODUCER
Wilton Benitez is widely recognised as one of Colombia's most forward-thinking coffee producers.
at Granja Paraiso 92, he integrates terrace farming, drip irrigation, and laboratory-calculated nutrition programs to optimise plant health and sustainability. his on-site microbiology and quality labs allow him to design controlled fermentation protocols tailored to each varietal, pushing the boundaries of flavour development.
his innovative methods — including controlled anaerobic fermentation and advanced bean stabilisation techniques — have earned global recognition and positioned his farm at the forefront of modern specialty coffee production.
In the cup we’re tasting guava, gummy bears, and milk chocolate — a layered, vibrant and fruit-forward cup with structured acidity. this castillo challenges expectations of the varietal and brings together a cup full of surprises.
