Story
Our Striped Bourbon from renowned producer Wilton Benitez is back—creamy, juicy, and bursting with fruit and floral character. Expect notes of guava, raspberry hard candy, white tea, and even a subtle pop of thyme. It’s yet another knockout from a producer who continues to push boundaries in coffee flavor and processing.
The striped bourbon variety is a rare field mutation of the classic Bourbon, easily recognized by the orange stripes running across the cherry skin. When separated at the farm level, these cherries reveal a distinct profile—showing the same natural sweetness of Bourbon thanks to high sucrose levels, but with unique tropical and orange-toned accents. Pair that inherent character with Wilton’s innovative processing, and you get something genuinely magical.
Wilton Benitez—chemical engineer turned high-end coffee grower—is one of the industry’s most innovative minds. His processing system is deeply scientific, meticulously clean, and designed to draw out clarity, sweetness, and complexity.
Ripe cherries are hand-selected, then sterilized with ozonated water and sorted by density and size. They are sterilized again using UV light, ensuring only pristine cherries move forward. This lot undergoes thermal shock in cherry, first hot water, then cold—which triggers crucial biochemical changes without producing over-fermented flavors. As our founder Michael noted during his recent visit to the farm, “when the coffee cools, it absorbs the clean, sugary flavors of the mucilage.”
The coffee then goes through anaerobic yeast fermentation in cherry, is depulped, and receives a second thermal shock followed by a double anaerobic yeast fermentation. Afterward, the seeds are gently washed to halt fermentation and moved into ecological dryers where they’re slowly dried to 10.5% internal moisture.
The result: a meticulously crafted, brilliantly expressive coffee that showcases both the uniqueness of striped bourbon and the unmatched innovation of Wilton Benitez.
Wilton Benitez Striped Bourbon
Wilton Benitez Striped Bourbon
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Characteristics
Light
Creamy
Juicy
Guava, Raspberry Hard Candy, White Tea, Thyme
Wilton Benitez
Wilton Benitez
1950 Masl
Striped Bourbon
Sterilization With Ozonoated Water & Ultraviolet Light Anaerobic Yeast fermentation, Thermal Shock Treatment, Controlled Drying
Piendamo, Cauca, Colombia
Story
Our Striped Bourbon from renowned producer Wilton Benitez is back—creamy, juicy, and bursting with fruit and floral character. Expect notes of guava, raspberry hard candy, white tea, and even a subtle pop of thyme. It’s yet another knockout from a producer who continues to push boundaries in coffee flavor and processing.
The striped bourbon variety is a rare field mutation of the classic Bourbon, easily recognized by the orange stripes running across the cherry skin. When separated at the farm level, these cherries reveal a distinct profile—showing the same natural sweetness of Bourbon thanks to high sucrose levels, but with unique tropical and orange-toned accents. Pair that inherent character with Wilton’s innovative processing, and you get something genuinely magical.
Wilton Benitez—chemical engineer turned high-end coffee grower—is one of the industry’s most innovative minds. His processing system is deeply scientific, meticulously clean, and designed to draw out clarity, sweetness, and complexity.
Ripe cherries are hand-selected, then sterilized with ozonated water and sorted by density and size. They are sterilized again using UV light, ensuring only pristine cherries move forward. This lot undergoes thermal shock in cherry, first hot water, then cold—which triggers crucial biochemical changes without producing over-fermented flavors. As our founder Michael noted during his recent visit to the farm, “when the coffee cools, it absorbs the clean, sugary flavors of the mucilage.”
The coffee then goes through anaerobic yeast fermentation in cherry, is depulped, and receives a second thermal shock followed by a double anaerobic yeast fermentation. Afterward, the seeds are gently washed to halt fermentation and moved into ecological dryers where they’re slowly dried to 10.5% internal moisture.
The result: a meticulously crafted, brilliantly expressive coffee that showcases both the uniqueness of striped bourbon and the unmatched innovation of Wilton Benitez.
