colombia coffee
Wilton Benitez – Chiroso
by nordic roasting · copenhagen, denmark
expect tropical fruit. this is wilton benitez – chiroso, an anaerobic colombia from nordic roasting.
tropical fruit
24 DKKbuy from nordic roasting
the bean
- origin
- colombia
- region
- cauca
- process
- anaerobic
- status
- in stock
wilton benitez, chiroso is a colombian coffee from the cauca region, grown by producer wilton benitez and roasted by nordic roasting. the chiroso is a naturally elongated variety, and here it goes through an anaerobic process, where the cherries ferment in a low-oxygen environment before drying. that process tends to concentrate and intensify sweetness, which comes through in the tropical fruit character in the cup. it works well as a filter or espresso depending on your preference, though its process-driven intensity rewards methods that let clarity and sweetness come forward, such as pour over or aeropress.
common questions
What does Wilton Benitez – Chiroso taste like?
this coffee leads with tropical fruit flavours, a result of both the chiroso variety and the anaerobic fermentation process. expect concentrated, sweet fruit character rather than a subtle or delicate cup.
How is Wilton Benitez – Chiroso grown and processed?
it is grown by wilton benitez in the cauca region of colombia using the chiroso variety. after harvest, the coffee is processed anaerobically, meaning the cherries ferment in a sealed, low-oxygen environment before drying.
How should I brew Wilton Benitez – Chiroso?
no specific roast level or brew method is listed, but anaerobic coffees with tropical fruit notes generally perform well as pour over or aeropress, where a cleaner extraction highlights their sweetness and fruit intensity. if pulling as espresso, expect a bold, fruit-forward shot.
about nordic roasting
nordic roasting knows how to source and roast, and that shows up in the cup before anything else does. you'll find it on uplandsgade in the 2300 district, a part of copenhagen that sits south of the centre without apologising for it, which suits a roastery that isn't performing for anyone. the regulars who come back here do so because the coffee holds up under scrutiny, not because of the room or the ritual around it. this is a place built around what happens before the brewing: the selection, the process, the decisions made at origin and at the drum. if you're in the neighbourhood on a weekday morning, start with whatever's on filter.
all coffee from nordic roastingcopenhagen, denmark
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