The Coffee:
Producer: Wilton Benitez
Farm: Granaja Paraiso 92
Processing: Advanced Fermentation
Varietal: Red Bourbon
Tasting: PB&J, Cacao Nibs, Hibiscus
The Importer:
Know Where Coffee
Juan Diaz, the mind and heart behind Know Where Coffee, is a master at discovering and building lasting relationships with some of the most talented coffee producers in his region. With a deep background as a barista competitor and years of experience across the coffee industry, Juan approaches sourcing with both precision and purpose - always pursuing coffees that tell a story and connect people in meaningful ways.
Juan has been a dear friend and partner to Makeworth since our early days as a roasting company. His dedication and expertise have helped shape our coffee menu, consistently introducing us to remarkable lots that have become treasured favorites among our retail guests and wholesale partners alike.
Every coffee sourced through Juan reflects not just quality, but care - the result of his unique ability to bring exceptional producers and roasters together in pursuit of something truly special.
The Producer:
Wilton Benitez
This coffee is worth adding a few additional remarks regarding its processing-- anyone who has tasted it (and anyone who knows of Wilton Benitez) know's that the precision of processing is an integral part to this cup. Below is the processing steps for Wilton's "Advanced Fermentation" approach
1. Collection or manual harvest of fruits.
2. Hygienization of the fruits with ozonated water and ultraviolet light to reduce the microbial load.
3. Selection of the cherry by size, density and color to guarantee the quality of the fruit.
4. After classifying the cherry, the first phase of anaerobic fermentation is carried out, which ranges from 16 to 96 hours in fermentation bioreactors with pressure control and the addition of a microorganism. (The hours and the microorganism depend on the type of profile to create.
5. After pulping, the second phase of fermentation of coffee with mucilage begins in anaerobic bioreactors, in which it is sanitized again with injection of ozonized water and later the microorganisms are added according to the profile to be processed. This fermentation is very extended, depending on the profile it can be 48 hours or 720 hours.
6. After fermentation and in some cases before, the thermal shock is carried out (in order to transfer and fix aromas and flavors and sanitize by temperature).
7. Subsequently, drying begins until the coffee reaches 16% humidity to be stored for 8 days in airtight bags. This practice allows the yeasts to act developing aromas and flavor precursors.
8. At the end of the stabilization period of 8 days, drying begins again for 12 hours until reaching a grain humidity between 10% and 11%.
9. Packed in Hermetic bags for food and stabilized for 15 days.
10. Threshing, electronic and manual selection to reach the required physical quality standard.
11. Quality validation by 6 tasters.
12. Vacuum packed.
