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colombian coffee wilton benitez, colombia coffee from rigby roastery

colombia coffee

Colombian Coffee Wilton Benitez

by rigby roastery · austin, usa

you'll taste lemon before grapefruit. this is colombian coffee wilton benitez, an anaerobic colombia from rigby roastery.

lemongrapefruitcitrus zestred applejasminefloralcaramelhoneyhoneycomb
$17buy from rigby roastery

the bean

origin
colombia
region
cauca
process
anaerobic
varietal
gesha, caturra
status
in stock
wilton benitez's coffee comes from cauca, colombia, grown across a gesha and caturra blend and processed anaerobically, which means the cherries ferment without oxygen before drying. that process pulls out the bright, layered character you'll find in the cup: lemon, grapefruit, and citrus zest sit alongside red apple, jasmine, and floral aromatics, with caramel, honey, and honeycomb rounding out the finish. the combination of gesha's delicate florals and the anaerobic fermentation makes this a good candidate for filter brewing, where clarity and aromatics come through cleanly. use a lower brew temperature, around 88 to 92°c, to keep the citrus precise and avoid masking the floral notes.

common questions

What does Colombian Coffee Wilton Benitez taste like?

expect bright citrus flavours, lemon, grapefruit, and citrus zest, alongside red apple and jasmine florals, with a sweeter finish of caramel, honey, and honeycomb. the anaerobic process amplifies the fruit-forward and floral qualities that the gesha varietal is known for.

How is Colombian Coffee Wilton Benitez grown and processed?

the coffee is grown in cauca, colombia, using gesha and caturra varietals, and is processed anaerobically, meaning the cherries ferment in a sealed, oxygen-free environment before drying. this method intensifies fruit and floral characteristics in the final cup.

How should I brew Colombian Coffee Wilton Benitez?

filter methods such as pour-over or v60 suit this coffee well, as they highlight its citrus clarity and jasmine florals without muddying the delicate notes. a brew temperature around 88 to 92°c helps preserve the brightness and keeps the honey and caramel sweetness balanced.

about rigby roastery

and then you remember what espresso should actually taste like. rigby roastery sits on east austin's sixth street, pulling shots that make you wonder why you've been settling for mediocre coffee elsewhere. the regulars here aren't just being loyal for loyalty's sake. they know good espresso when they taste it. you walk in and the place feels serious about coffee without being precious about it. no theatrical pouring rituals or lengthy explanations of flavor notes. just consistently excellent espresso that doesn't need to announce itself. the kind of place where people order their second shot before finishing their first. when you find espresso this good, everything else starts tasting flat by comparison. order it straight, no milk to hide behind.

all coffee from rigby roastery

austin, usa

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