colombia coffee
Wilton Benitez – Chiroso
by nordic roasting · copenhagen, denmark
expect tropical fruit. this is wilton benitez – chiroso, an anaerobic colombia from nordic roasting.
the bean
- origin
- colombia
- region
- cauca
- process
- anaerobic
- status
- in stock
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.
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