Wilton Benitez Orange Bourbon

World of Coffee Copenhagen 2024 Special Release

Produced using "Carlsberg yeast no. 1"

This coffee was produced with the strains of brewing yeast Saccharomyces pastorianus, the yeast that went into industrial production in Copenhagen in 1884 as Carlsberg yeast no. 1. (Source a)

In 1883 the Dane Emil Hansen published the findings of his research at the Carlsberg brewery in Copenhagen and described the isolation of a favourable pure yeast culture that he labelled "Unterhefe Nr. I" (bottom-fermenting yeast no. 1). (Source b)

 

Orange Bourbon Washed

Advanced Process Bioreactor Saccharomyces Pastorianus Yeast Double Fermented Turboshock

SCA 88+

 

PEACH + APRICOT + BLOOD ORANGE

 

There are three main factors that provide his coffee with a unique and
exquisite taste: the fermentation process, the microorganisms used at
each stage, and the method of soaking the beans in hot and then cold
water to seal the grain.

 

PROCESS:
1. Manual harvest.
2. Characterisation of the cherry.
3. Classification of the cherry by density and size.
4. Sterilisation of the cherry (with UV and Ozone).
5. First phase of cherry fermentation for 52 hours in bioreactors.
6. During cherry fermentation, addition of specific yeast
(Saccharomyces pastorianus) to enhance fruity notes.

7. Cherry pulping.
8. Verification of PH and Brix (PH=5 & Brix=15).
9. Second phase of fermentation for 42 hours.
10. Washing of the grain with a thermal shock process (in order to fix

the secondary aromas developed during the different
fermentation phases), first: water at 40oC and second: water at
12oC.

11. Drying of the grain with controlled equipment for 48 hours at

35oC.

 

REGION: Cauca, Colombia
FARM: Granja Paraiso 92
PRODUCER: Wilton Benitez
VARIETAL: Orange Bourbon
PROCESS: Advanced Process using "Carlsberg yeast no. 1" yeast 
ELEVATION: 1950masl

 

 

a. Boulton, Christopher, and David Quain. Brewing yeast and fermentation. John Wiley & Sons, 2008.

b. Hansen EC. 1883. Undersøgelser over Alkoholgjærsvampenes Fysiologi og Morfologi. II. Om Askosporedannelsen hos Slægten Saccharomyces. Meddelelser fra Carlsberg Laboratoriet 2: 29–102