Night Owl

Wilton Benítez’s 5-hectare farm is located in Piendamó, Cauca, in southwest Colombia, at around 1930 masl. Known for its innovative cultivation and processing methods, the farm features its own microbiology and quality laboratories, as well as a dedicated processing plant.

A chemical engineer and Q Processing Professional, Wilton has over 26 years of experience in coffee cultivation and is considered a pioneer in Colombia for applying controlled fermentation techniques using microorganisms to create distinctive and complex flavor profiles. His award-winning coffees reflect years of research and experimentation inspired by fermentation practices used in wine, beer, and cheese production.

The process initiates with a meticulous selection of beans based on density and size. Subsequently, the coffee undergoes immersion in water at 90 degrees to enhance the sweetness of the beans, followed by depulping (removing the skin).

At this point, the fermentation process kicks in for 36 hours with a yeast, followed by washing and elimination of the mucilage. The beans are then mechanically dried for 46 hours at a constant temperature of 40 degrees Celsius.

Before decaffeination begins, the green beans undergo steam treatment to eliminate the silver film, increase moisture, and open the pores for easier caffeine extraction. At this stage, the coffee is immersed in ethyl acetate (E.A.)

Filter Recipe
Grind size | Coarse
Ratio | 1:15
Dose | 16g
Water volume | 240g
Temperature | 95°C
Brew time | 2:40 Minutes
Number of Pours | 3

Espresso:
Its a citrus forward shot with a lot of aroma, recommended with “milk based drinks”, as a single shot it might come a bit sour.
Grind size | Very very fine.


This coffee has been roasted for all filter and espresso brew methods. To find the method that suits your taste, check out our Brew Guides.