colombia coffee
Colombia - Wilton Benitez - Advanced Anaerobic Yeast - Orange Bourbon
by five ways coffee roasters · amsterdam, netherlands
this is colombia - wilton benitez - advanced anaerobic yeast - orange bourbon, an anaerobic colombia from five ways coffee roasters.
the bean
- origin
- colombia
- region
- huila
- process
- anaerobic
- varietal
- bourbon
- status
- in stock
this is an orange bourbon from huila, colombia, grown by wilton benitez and processed using an advanced anaerobic yeast fermentation method. huila is one of colombia's most respected coffee-growing departments, and benitez is known for precise, experimental processing. the anaerobic yeast process drives intense, fruit-forward fermentation character, typically producing a coffee that sits well outside the range of a washed colombian. five ways coffee roasters have sourced this as a specialty lot. brew it as a filter, keeping water around 90-93°c and a medium-coarse grind, to let the fermentation-derived complexity come through without muddiness.
common questions
What does Colombia - Wilton Benitez - Advanced Anaerobic Yeast - Orange Bourbon taste like?
the advanced anaerobic yeast process tends to produce pronounced fruit and ferment-driven flavours, with the orange bourbon varietal contributing a softer, rounder base. expect a coffee that is expressive and process-forward rather than clean and delicate.
How is Colombia - Wilton Benitez - Advanced Anaerobic Yeast - Orange Bourbon grown and processed?
it is grown by wilton benitez in huila, colombia, using the orange bourbon varietal, and processed anaerobically with a specific yeast inoculation to control and shape fermentation. this advanced anaerobic method distinguishes it from standard natural or washed colombian coffees.
How should I brew Colombia - Wilton Benitez - Advanced Anaerobic Yeast - Orange Bourbon?
filter brewing, such as a v60 or chemex, is well suited to this coffee, as it highlights the complexity from the anaerobic process without adding pressure-driven intensity. use water around 90-93°c and dial in your grind to avoid over-extraction, which can make ferment-forward coffees taste muddy.
about five ways coffee roasters
when you need somewhere that doesn't feel like performance art, five ways coffee roasters on boerhaaveplein delivers exactly that. this is where amsterdam locals come for coffee that takes itself seriously without making a show of it. the space attracts people who know the difference between good coffee and coffee that just looks good. you'll find yourself among folks who appreciate precision without pretense. the roasters here have built something genuinely respected in a city where independent coffee shops face constant pressure from tourist-focused spots. they focus on what matters: beans roasted with intention, drinks prepared with skill, and an atmosphere that doesn't try too hard. the kind of place where you can settle in with work or meet a friend without feeling rushed. their cortado hits exactly right on those crisp amsterdam mornings.
all coffee from five ways coffee roastersamsterdam, netherlands
keep reading, keep tasting.
the directory is yours to explore, and the passport is free.
join free
save the spots you find. build your coffee passport. follow roasters you rate.
gobrowse cafes
filter by city, brew method, vibe, and nri score. 129,000+ indie cafes.
gobest of, city by city
curated guides to every major coffee city, ranked by merit, no paid placement.
gofind my brew
describe what you're craving, our ai matches you to the right cup.
go