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HomeCoffeesArchive: Colombia Wilton Benitez Decaf
Colombia

Archive: Colombia Wilton Benitez Decaf

Anaerobic Red Bourbon, grown at 2000 masl

Roasted by Perc Coffee

Recently sold out· checked 3 Aug
FarmRoaster-stated
This coffee is sold out, and no other roaster offers this exact harvest right now.
Explore similar coffeesView original listing
Experience the Coffee Story

Details

RoasteryPerc Coffee· Savannah, USA
FarmGranja El Paraíso 92, Colombia✓
ProducerWilton Benitez
ProcessAnaerobicThe cherries are then fermented anaerobically for 48 hours with yeast✓
Harvest—
Altitude2000 masl
ClimateTropical rainforest
VarietiesRed Bourbon✓
Roast—
Tasting notessweet, fruity, crushable✓

How sure we are✓ stated by the roaster≈ derived from region or name? unverified: not found in their text

Flavor Profile

3NOTES
  • sweet
    Sweet › Overall Sweet
  • fruity
    Fruity
  • crushable
    not on the wheel

Supply Chain

  1. Farm

    Granja El Paraíso 92, Colombia

    Grown by Wilton Benitez

  2. Roastery

    Perc Coffee

  3. Coffee· viewing

    Archive: Colombia Wilton Benitez Decaf

Keep exploring the atlas

Follow the thread to coffees, farms and varieties linked to this one.

Tastes similarDECAF Wilton BenitezWilton Benitez Colombia DecafColombia Wilton Bentez DecafArchive: Decaf Colombia Diego BermudezWilton Benitez GeshaArchive: Colombia Wilton Benitez SilverCatMore from this producerWilton Benitez54More from this farmGranja El Paraíso 922 moreSame variety, exploredRed Bourbon764Similar flavour profilesweet, fruity, crushable906Same processAnaerobic2016From the same originColombia6009More from this roasterPerc Coffee102 coffees
Community

Brew recipes

No community recipes yet: pick a method to see a proven baseline, then share your own.

ProcessAnaerobicAltitude2000 masl
V60Filter
Standard
Dose15 gWater250 gRatio1:16.7Temp93°CTime2:45
Grindmedium-fine
  1. 0:00bloom 45 g, 45 s
  2. 0:45pour to 150 g
  3. 1:30pour to 250 g

“Clean and bright: the all-rounder.”

A standard starting point: tweak one parameter at a time.

These are standard starting points, not community recipes. They reliably make a good cup. Then change one parameter at a time (grind first, then ratio, then temperature) to pull more out of this particular coffee.

Traceability