Colombia Wilton Benitez Tabi | Double Anaerobic Plum & Chocolate 

The intersection of science and flavor. A rare Tabi variety processed via Double Anaerobic Fermentation by innovator Wilton Benitez, delivering a heavy body with deep notes of plum and dark chocolate.

The Origin Story

This exceptional lot is the epitome of the intersection between agriculture and flavor science, brought to you by the innovator Wilton Benitez Coffee in Colombia. Featuring the unique Tabi Variety—a hybrid known for its resistance and complex cup quality—this coffee undergoes a rigorous, layered process. The protocol includes a Double Anaerobic Fermentation phase to intensify depth, followed by a Thermal Shock wash to lock in the complex Plum and Chocolate notes. The result is a profile of extraordinary depth and clarity, designed for the coffee connoisseur.

Bean Identity

Roast Philosophy

Developed as an Omni Roast Coffee (Medium), this profile aims for maximum versatility and deep flavor saturation. We roast to fully develop the heavy body and intense sweetness resulting from the Double Anaerobic process, ensuring that the profile's rich Plum and Chocolate notes are robust and clearly articulated in both filter and espresso preparations.

Sensory Profile Deep Dive

This Versatile coffee offers a complex, rich, and profoundly satisfying experience.

• Aroma: A deep, decadent aroma of rich Cocoa powder and sweet baking spices.
• Body: A syrupy, heavy body (High Viscosity). The texture is exceptionally creamy and coats the mouth with a lasting, smooth sensation.
• Acidity: Balanced and low-toned malic acidity that supports the sweetness without sharpness, giving the cup structure.
• Notes: A powerful combination of Dark Chocolate, concentrated Plum notes, and a savory hint of Truffle or dark berry.
• Finish: A long, lingering, and clean finish dominated by bittersweet chocolate and a subtle, pleasant fruitiness.

Degassing Advice (Expert Tip)

Due to the complex, layered processing of the Double Anaerobic method, this coffee needs time to settle. We recommend resting these beans for 7 to 10 days post-roast date to ensure optimal extraction parameters and flavor clarity across all brewing methods.

Brewing Guide

The Omni Roast Coffee allows for seamless transition between brewing methods.

• Balanced Espresso (1:2 ratio): 19g in, 38g out, 27-31 seconds at 92°C.
• Rich Filter Brew: 1:16 ratio, 94°C water, 2:45 total time.

To fully capture the rich texture and flavor, pair these beans with a high-precision grinder from our Home Espresso Grinders collection.

This Wilton Benitez Coffee is a masterclass in modern coffee processing. Experience the extraordinary depth of the Tabi variety, perfectly suited for the ultimate Versatile coffee experience. Explore more exotic origins in our Specialty Coffee Beans collection.

Experience Double Anaerobic depth.

Note: VAT Included.