TYPICA MEJORADO Colombia – Wilton Benitez


The coffee that was used by Rob for the finals of the SCA Dutch Brewers Cup finals 2024.
Unfortunately, due to a couple of mistakes during his routine he didn’t finish as high as hoped (5th place).
That’s all part of the game.
When you fail, get back up, learn your lessons, try again.

An incredible coffee nonetheless.


Wilton Benitez possesses a wealth of knowledge and expertise as a highly specialized coffee producer, having dedicated his lifetime to cultivating exceptional and highly sought-after coffee varieties.

Driven by a deep curiosity, Wilton delved into the world of fermentation technology, studying its applications in diverse industries such as wine, beer, and cheese production. Through this exploration, he gained valuable insights into the intricate processes behind these products. With this newfound understanding, Wilton began meticulously controlling specific variables in the coffee processing, including sugar content, pH levels, and fermentation duration.

The exceptional taste of Wilton’s coffee can be attributed to three key factors: the meticulous fermentation process, the carefully selected microorganisms employed at each stage, and a unique method of soaking the beans in alternating hot and cold water, ensuring the preservation of their intrinsic qualities.

By refining these techniques and harnessing the interplay of these factors, Wilton Benitez has mastered the art of crafting coffee with a distinct and exquisite flavour profile.

This coffee went through a complicated 6-stage process as you can find on the menu in front of you.
After sterilization with ozone water and UV light, the cherries are put in airtight tanks for 24 hours, this increases the sugar level.
After this, the cherries are pulped and put into a tank with the Saccharomyces diastaticus yeast for 52 hours. This adds to the juicy and tropical flavors of the final cup. After this, the seeds are washed with water at 75 degrees.
They then start drying at 30 degrees Celsius for 46 hours in a controlled environment, resulting in incredible complexity, aroma and juicy notes that are, even with the extended fermentation process, not acetic or overly funky.


Brewers Cup finals recipe:
Orea Glass full aperture brewer  — not available in our shop (yet)
— Sibarist Booster  — soon available in our shop
Sibarist Fast Flat Paper
Aquacode minerals and distilled water (65ppm)

17 grams of coffee to a total of 250 grams of water.
With 4 pours total, the bloom of 40 grams for 30 seconds followed by 3 pours of 70 grams each.
Initiate each next pour as the bed is almost dry (at 00:30, approx. 00:52 and 01:12)
Grindsize: 21 clicks in Comandante (approx. 550 micron)

The final brew time is fast, just over 1:30, but with a high extraction resulting in a TDS of approx. 1.4%.
Use a restricted flow on the kettles, so you’re not disturbing the coffee bed, which gives the final cup a clean mouthfeel.
To enhance the final cup’s finish, use a higher temperature for the bloom
Bloom: 93 degrees Celsius
All other pours: 88 degrees Celsius



Butter cookies
Golden Kiwi
Blood Orange

This product is currently SOLD OUT and unavailable.