CATEGORIES

LTD: TYPICA MEJORADO Colombia – Wilton Benitez

€5.8€5.3 – €176.7€162.1 inc. VATex. VAT

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.

TYPICA MEJORADO — rare

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.

RECIPE

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

 

Profile

Strawberries
Peach
Silky
Mango
Butter cookies
Vanilla
Hibiscus
Golden Kiwi
Blood Orange
Cacaonibs

You’ll receive an order confirmation right after checkout. Once your item ships, we’ll send you tracking info by email so you can follow the delivery.

We roast and ship multiple times a week, but we don’t promise next-day shipping or unrealistic turnaround times. We do our best to get your order out asap though!

Many of our items are made or selected in small batches. Once they’re gone, they may not restock—if you’ve got your eye on something, don’t wait too long.

All sales are considered final unless the item arrives damaged or incorrect. If something’s off, get in touch and we’ll make it right.
If you have any questions about the product, your order, or how to get the best out of it, our team is always happy to help. Just reach out.

ABOUT THE COFFEE

Details

Origin

Cauca, Colombia

Farmer

Wilton Benitez — La Macarena

Variety

 Typica Mejorado

Processing

 6 stage advance process

Altitude

 1900 MASL

Profile

 Bubblegum, strawberry, peach, fudge, hibiscus

 

 

ABOUT OUR PACKAGING

We balance packaging design with sustainability by offering three packaging options for our coffee orders.
— The AMOC jars are made from lightweight, fully recyclable PET and are reusable.
— The refill bags are vacuum-packed with a thin layer of food-grade PP material and weigh 40% less than conventional coffee bags.
— The Kilo bags have amazing barrier properties and are (under certain circumstances) recyclable.

We prioritize the “reuse, reduce, recycle” message and strive to live by it. More on this can be found on the about page.

FORM vs FUNCTION vs LESS WASTE

We love good packaging design, but not waste. That’s why we aim for a balance between aesthetics and sustainability. Finding food-safe solutions that work across local and international recycling systems isn’t easy, but we take it seriously. For us, reuse, reduce, recycle is more than just a label.

When ordering coffee, you can choose from three packaging types:

A.M.O.C. JAR

Made from fully recyclable PET. Lightweight, durable, and made to be reused endlessly.

REFILL

A low-waste option, vacuum-packed in thin, food-grade PP without a valve or zipper. About 40% lighter than standard bags and easier to recycle. These are not retail-friendly and may lose vacuum in transit—this doesn’t affect quality. Transfer to a container after opening. Not freezer-safe unless portioned first.

KILO BAG

For larger orders, we use high-barrier packaging that protects freshness and is recyclable under certain conditions. We chose it for both performance and environmental impact.

You’ll find more on our packaging choices and sustainability approach on the about page.

ESPRESSO VS FILTER ROAST

Our filter roasts are designed for clarity and expression, but they’re great for both filter and espresso brewing. In fact, we often prefer the brighter, more expressive profile they bring to espresso.

Espresso roasts, on the other hand, are specifically developed for espresso brewing only. We don’t recommend using them for filter methods, as they’re tailored for higher extraction and a more classic cup profile.

Choose based on your taste and brew method, but know we stand behind both.

ROAST DATE

All our coffees are shipped as fresh as possible, typically within a few days of roasting. We don’t sit on a lot of stock and roast multiple times a week, so what you receive has been roasted recently, usually no longer than a 7-10 days before shipping, but it could also be roasted and shipped the same day.

You’ll find the exact roast date printed on the label. We recommend resting the coffee for a few days after roasting to allow it to degas and open up in flavour.

These pair well with your taste

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PESADO HD – High Diffusion Shower Screen

€55.0€45.5 inc. VATex. VAT
New

SIBARIST BOOSTER CONE

€25.5€21.1 inc. VATex. VAT
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/118 Colombia — Jorge ‘Pikudo’ Andrade

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LTD: TYPICA MEJORADO Colombia - Wilton Benitez
LTD: TYPICA MEJORADO Colombia – Wilton Benitez
€5.8€5.3 – €176.7€162.1 inc. VATex. VAT Select options