COLOMBIA P-00 by Wilton Benitez

COLOMBIA P-00 by Wilton Benitez

Beans / 250 grams
€13,75
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COLOMBIA P-00 by Wilton Benitez
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  • COLOMBIA P-00 by Wilton Benitez
  • Ilse Geyskens and Wilton Benitez at a coffee tasting event at granja paraiso 92 with multiple cups of coffee arranged in front of them, along with coffee-related equipment and materials visible on the table.
  • ilse and wilton benitez in the warehouse
  • Ilse Geyskens and Wilton Benitez with partners posing together in the laboratory at granja paraiso 92
  • Ilse taking notes when tasting coffee at finca granja paraiso 92
  • phillip and wilton benitez talking in the warehouse in front of a wall of boxes filled with specialty green beans
  • ilse and wilton benitez in front of wilton's own developped drying chambers
  • coffee coming out of the bioreactor at wilton benitez
  • ilse and wilton benitez at the manual coffee sorting
  • ilse and wilton at the warehouse next to the triage
  • ilse and wilton benitez standing in front of a worldmap labeled granja paraiso 92 with various markings
COLOMBIA P-00 by Wilton Benitez

COLOMBIA P-00 by Wilton Benitez
€13,75
Origin and Tasting Notes

Dark chocolate nibs, grapes and juicy bright acidity

Country Colombia
Region Piendamó, Cauca, CO
M.A.S.L 1550-1800
Producer Wilton Benitez - FINCA GRANJA PARAISO92
Process Advanced controlled processing P-00
Variety Colombia
Notes
 Dark chocolate nibs, grapes and juicy bright acidity
Best for Filter and Espresso

The P-00 class of Wilton's coffees represent it's simplest controlled fermentation. These are "regional" coffees in single variety. This results in an amazing cup of every day coffee. In espresso, filter, milk preparation or cold brew. 

We aim to bring out the maximum potential of this bean with a fast yet gentle, 100% convection roast. We start with a short drying phase to chase the free water from between the molecules whilst maintaining plenty humidity and water activity.  The end of the drying phase allows for a vigorous build up of pressure and homogeneous temperature in the dense bean whilst maintaining sufficient water to allow for ample Maillard reactions. The short development and low drop temperature aims to preserve the delicate, exotic esters and the complex acidity. The development time is kept short to maintain a maximum of volatile compounds, yet is long enough to have sufficient solubility when used in espresso.
Farmer

Wilton Benitez, the well know producer from Cauca, has won several prices, among others the Golden Bean in 2022, the best cup of Cauca in 2023, Colombia land of diversity in 2022 and in 2024, Edwin Tascón, who is part of Edwin's team, has become Colombia's barista champion.

His advanced controlled processing approach ensures a coffee that is both intensely sweet and exceptionally clean - P00 refers to his most simple fermentation process.

Cherries are sanitized using ozone

Beans are pulped and fermented for several hours in a bioreactor, this enhances sweetness and body

Final drying is done using a custom Eco-Enigma dehumidifying dryer to prevent over-oxidation
Recommended Brewing

This coffee was roasted using a omniroast profile. It is suitable for an espresso as well as a filter preparation.

For filter preparations, we recommend a preparation with 13 grams per cup of 200 ml, grinding medium-coarse (900-1000micron) and leaving 2 to 3 minutes to extract in 4 swirls.

for espresso start with a standard 2 to 2.5 ratio with a 20g to 22g in the basket