Introducing the Unparalleled Triple Pack – a collection of three exceptional coffees from two of Colombia’s most innovative producers, Wilton Benitez and Sebastian Ramirez. This trio showcases rare and meticulously crafted profiles through cutting-edge fermentation techniques and precise processing methods, delivering a coffee experience like no other.

Gesha – Wilton Benitez is a coffee producer with a wealth of experience in growing unique, highly sought-after coffee varieties. His journey led him to study fermentation techniques used in industries like wine, beer and cheese production. With this knowledge, he began meticulously controlling variables in coffee processing, such as sugar content, pH levels, and the length of fermentation.

Three key factors give Wilton’s coffee its distinctive, refined flavour: the specialised fermentation process, the carefully selected microorganisms at each stage, and the unique method of soaking along with thermal shocking to develop complex flavours.

Pink Bourbon – This naturally processed coffee begins with the collection of 95% ripe and 5% semi-ripe cherries, then anaerobic fermentation takes place in sealed tanks with CO2 injection for 200 hours at a constant temperature of 18°C. A mosto from previous Pink Bourbon cherries is added into the fermenting tanks, as well as a live culture obtained by isolating microorganisms of plants that grow on the farm. The first stage of drying happens on African beds inside polytunnels for approximately 20 days until the cherries reach 25% humidity at a maximum temperature of 40°C. The cherries then dry under partial shade inside polytunnels for around 5 more days. This multi step process helps develop the complex flavour profile of the Pink Bourbon variety.

Sidra – The best cherries are hand-selected to ensure a homogeneous and high quality fermentation process can be completed.The coffee cherries are pulped and placed in fermentation tanks with the mucilage for their fermentation period, with CO2 injections to control the fermentation environment for 24 hours. These are then washed and laid to dry inside ‘heldas’ (polytunnels with retractable roofs). The drying process is controlled so the coffee dries in a slow and consistent manner.The Sidra variety is a cross of Typica and Bourbon. This variety is genetically similar to Ethiopian Heirloom varieties and known for its wine like acidity, complex sweetness and botanical floral characteristics.