Wilton Benitez Chiroso P-16

Notes: Peach Cobbler, Orange Blossom, Sweet TeaOrigin: Cauca, Colombia Producer: Wilton Benitez F...

{"id":9015064395999,"title":"Wilton Benitez Chiroso P-16","handle":"wilton-benitez-chiroso-p-16","description":"\u003cdiv\u003eNotes: Peach Cobbler, Orange Blossom, Sweet Tea\u003cbr\u003eOrigin: Cauca, Colombia \u003cbr\u003eProducer: Wilton Benitez \u003cbr\u003eFarm: Granja Paraíso 92 \u003cbr\u003eProcess: Natural + 62hr Anaerobic Fermentation\u003cbr\u003eAltitude: 1900-2100 MASL\u003cbr\u003eVariety: Chiroso\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e1. Manual harvest.\u003cbr\u003e2. Selection by size.\u003cbr\u003e3. Selection by density.\u003cbr\u003e4. Sterilization with ozonated wáter.\u003cbr\u003e5. Sterilization with ultraviolet light.\u003cbr\u003e6. The coffee is submerged in water at 90 degrees Celsius to accentuate the\u003cbr\u003esweetness of the cherries.\u003cbr\u003e7. Anaerobic cherry fermentation for 62 hours in fermentation bioreactors with a\u003cbr\u003erelief valve at a temperature of 20 degrees centigrade (addition of saflager S-23\u003cbr\u003eyeast).\u003cbr\u003e8. Drying for 88 hours at 40 degrees centigrade.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003eChemical engineer turned top notch coffee grower, Wilton Benitez is one to know. He is a highly specialized coffee producer, with a lifetime of experience in cultivating exotic and sought after coffee.\u003cbr\u003eWilton’s company has a processing plant in the region of Cauca, Colombia, where he and his team ensure the same standard of quality, from regional lots to microlots.\u003cbr\u003eIf that’s not enough to convince, Wilton measures absolutely everything at a chemical level, calculating fermentation and nutrition in one of his labs (Yep, we said labs. Plural).\u003cbr\u003eAt the very top level, his coffees have been turning heads these last few years, and we are so excited to have yet another offering from him!\u003c\/div\u003e","published_at":"2025-03-19T15:48:09-06:00","created_at":"2025-03-17T10:58:27-06:00","vendor":"Roasti Coffee Co.","type":"Coffee","tags":[],"price":3000,"price_min":3000,"price_max":11400,"available":true,"price_varies":true,"compare_at_price":null,"compare_at_price_min":0,"compare_at_price_max":0,"compare_at_price_varies":false,"variants":[{"id":46837952446687,"title":"227g Whole Bean","option1":"227g Whole Bean","option2":null,"option3":null,"sku":"","requires_shipping":true,"taxable":false,"featured_image":null,"available":true,"name":"Wilton Benitez Chiroso P-16 - 227g Whole Bean","public_title":"227g Whole Bean","options":["227g Whole Bean"],"price":3000,"weight":230,"compare_at_price":null,"inventory_quantity":-4,"inventory_management":null,"inventory_policy":"deny","barcode":"","requires_selling_plan":false,"selling_plan_allocations":[]},{"id":46837952479455,"title":"1lb Whole Bean","option1":"1lb Whole Bean","option2":null,"option3":null,"sku":"","requires_shipping":true,"taxable":false,"featured_image":null,"available":true,"name":"Wilton Benitez Chiroso P-16 - 1lb Whole Bean","public_title":"1lb Whole Bean","options":["1lb Whole Bean"],"price":5800,"weight":460,"compare_at_price":null,"inventory_quantity":-1,"inventory_management":null,"inventory_policy":"deny","barcode":"","requires_selling_plan":false,"selling_plan_allocations":[]},{"id":46837952512223,"title":"2lb Whole Bean","option1":"2lb Whole Bean","option2":null,"option3":null,"sku":"","requires_shipping":true,"taxable":false,"featured_image":null,"available":true,"name":"Wilton Benitez Chiroso P-16 - 2lb Whole Bean","public_title":"2lb Whole Bean","options":["2lb Whole Bean"],"price":11400,"weight":920,"compare_at_price":null,"inventory_quantity":-2,"inventory_management":null,"inventory_policy":"deny","barcode":"","requires_selling_plan":false,"selling_plan_allocations":[]}],"images":["\/\/roasti.ca\/cdn\/shop\/files\/FullSizeRender_a1e7ad63-51a7-4f33-bf6f-73a70edf8b18.jpg?v=1742406047"],"featured_image":"\/\/roasti.ca\/cdn\/shop\/files\/FullSizeRender_a1e7ad63-51a7-4f33-bf6f-73a70edf8b18.jpg?v=1742406047","options":["Size"],"media":[{"alt":null,"id":37618105319647,"position":1,"preview_image":{"aspect_ratio":1.0,"height":1733,"width":1733,"src":"\/\/roasti.ca\/cdn\/shop\/files\/FullSizeRender_a1e7ad63-51a7-4f33-bf6f-73a70edf8b18.jpg?v=1742406047"},"aspect_ratio":1.0,"height":1733,"media_type":"image","src":"\/\/roasti.ca\/cdn\/shop\/files\/FullSizeRender_a1e7ad63-51a7-4f33-bf6f-73a70edf8b18.jpg?v=1742406047","width":1733}],"requires_selling_plan":false,"selling_plan_groups":[],"content":"\u003cdiv\u003eNotes: Peach Cobbler, Orange Blossom, Sweet Tea\u003cbr\u003eOrigin: Cauca, Colombia \u003cbr\u003eProducer: Wilton Benitez \u003cbr\u003eFarm: Granja Paraíso 92 \u003cbr\u003eProcess: Natural + 62hr Anaerobic Fermentation\u003cbr\u003eAltitude: 1900-2100 MASL\u003cbr\u003eVariety: Chiroso\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e1. Manual harvest.\u003cbr\u003e2. Selection by size.\u003cbr\u003e3. Selection by density.\u003cbr\u003e4. Sterilization with ozonated wáter.\u003cbr\u003e5. Sterilization with ultraviolet light.\u003cbr\u003e6. The coffee is submerged in water at 90 degrees Celsius to accentuate the\u003cbr\u003esweetness of the cherries.\u003cbr\u003e7. Anaerobic cherry fermentation for 62 hours in fermentation bioreactors with a\u003cbr\u003erelief valve at a temperature of 20 degrees centigrade (addition of saflager S-23\u003cbr\u003eyeast).\u003cbr\u003e8. Drying for 88 hours at 40 degrees centigrade.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003eChemical engineer turned top notch coffee grower, Wilton Benitez is one to know. He is a highly specialized coffee producer, with a lifetime of experience in cultivating exotic and sought after coffee.\u003cbr\u003eWilton’s company has a processing plant in the region of Cauca, Colombia, where he and his team ensure the same standard of quality, from regional lots to microlots.\u003cbr\u003eIf that’s not enough to convince, Wilton measures absolutely everything at a chemical level, calculating fermentation and nutrition in one of his labs (Yep, we said labs. Plural).\u003cbr\u003eAt the very top level, his coffees have been turning heads these last few years, and we are so excited to have yet another offering from him!\u003c\/div\u003e"}

Notes: Peach Cobbler, Orange Blossom, Sweet Tea
Origin: Cauca, Colombia
Producer: Wilton Benitez
Farm: Granja Paraíso 92
Process: Natural + 62hr Anaerobic Fermentation
Altitude: 1900-2100 MASL
Variety: Chiroso

1. Manual harvest.
2. Selection by size.
3. Selection by density.
4. Sterilization with ozonated wáter.
5. Sterilization with ultraviolet light.
6. The coffee is submerged in water at 90 degrees Celsius to accentuate the
sweetness of the cherries.
7. Anaerobic cherry fermentation for 62 hours in fermentation bioreactors with a
relief valve at a temperature of 20 degrees centigrade (addition of saflager S-23
yeast).
8. Drying for 88 hours at 40 degrees centigrade.

Chemical engineer turned top notch coffee grower, Wilton Benitez is one to know. He is a highly specialized coffee producer, with a lifetime of experience in cultivating exotic and sought after coffee.
Wilton’s company has a processing plant in the region of Cauca, Colombia, where he and his team ensure the same standard of quality, from regional lots to microlots.
If that’s not enough to convince, Wilton measures absolutely everything at a chemical level, calculating fermentation and nutrition in one of his labs (Yep, we said labs. Plural).
At the very top level, his coffees have been turning heads these last few years, and we are so excited to have yet another offering from him!

Wilton Benitez Chiroso P-16

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