{"product_id":"subscription-medium-free-shipping-september-2026-colombia","title":"Subscription – Medium (FREE SHIPPING) - SEPTEMBER 2026: COLOMBIA","description":"\u003cp\u003eWith the \u003cstrong\u003eMedium Plan\u003c\/strong\u003e you receive:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan style=\"color: rgb(0, 0, 0);\"\u003eA single-origin coffee each month i\u003c\/span\u003en the following size: 1x1kg.\u003c\/li\u003e\n\u003cli\u003eWe recommend buying your coffee whole bean in order to preserve it as fresh as possible.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eThe coffee is suitable for both espresso and filter brews. Follow the instructions on our package for a close-to-perfect cup.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis month we take you\u003cstrong\u003e \u003c\/strong\u003eto\u003cstrong\u003e \u003cmeta charset=\"utf-8\"\u003eCOLOMBIA\u003c\/strong\u003e\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv\u003e\n\u003ch4\u003eWilton Benitez – Chiroso\u003cbr\u003e\n\u003c\/h4\u003e\n\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Piendamó, Cauca, Colombia\u003cbr\u003e\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1950 m.a.s.l. \u003cbr\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e Wilton Benítez | Granja Paraíso 92, La Macarena \u003cbr\u003e\u003cstrong\u003eProcess:\u003c\/strong\u003e Controlled fermentation + thermal shock \u003cbr\u003e\u003cstrong\u003eVariety:\u003c\/strong\u003e Chiroso \u003cbr\u003e\u003cstrong\u003eSCA Score:\u003c\/strong\u003e 91.75\u003cbr\u003e\u003cstrong\u003eRoast Degree:\u003c\/strong\u003e Light\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eTasting Notes:\u003c\/strong\u003e Aromatic Spice, Herbal, Stone Fruit\u003cbr\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eFrom the highlands of Cauca, Colombia, come some of the most distinctive specialty coffee lots crafted by Wilton Benítez. With over 26 years of experience, Wilton merges his background in chemical engineering with a deep passion for coffee, creating unique fermentation processes that elevate each bean to its fullest potential.\u003c\/p\u003e\n\u003ch2\u003eInnovative Processing\u003c\/h2\u003e\n\u003ch4\u003eAnaerobic fermentation \u0026amp; thermal shock\u003c\/h4\u003e\n\u003cp\u003eOnce the coffee cherries are fully ripe, they are carefully handpicked and sorted for quality based on size and density. The cherries then undergo two stages of sterilization:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eFirst, they are washed with ozonated water.\u003c\/li\u003e\n\u003cli\u003eSecond, the cherries are exposed to ultraviolet (UV) light.\u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThe cherries are then subjected to two fermentation phases:\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003eFirst phase: Anaerobic fermentation in cherry form for 72 hours at a temperature no lower than 18°C. This process takes place in stainless steel bioreactors, which allow for precise control of pressure, lowering Brix to 6 and pH to 3.8. During this phase, the mucilage is recovered and reserved for reuse in the next stage.\u003c\/li\u003e\n\u003cli\u003eSecond phase: After depulping, the mucilage-covered beans are placed again in bioreactors for another 54 hours of anaerobic fermentation at temperatures above 21°C.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003eThe beans are then washed using a thermal shock process:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eFirst wash: hot water (38–40°C)\u003c\/li\u003e\n\u003cli\u003eSecond wash: cold water (approx. 12°C)\u003cbr\u003eThis rapid change in temperature locks in the aromatic compounds developed during fermentation and serves as an additional sterilization step.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cbr\u003eFinally, the beans are dried using an eco-friendly drying system that controls temperature and recovers water from the dehydration process. Drying takes approximately 36 hours:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eFirst 12 hours at 40°C\u003c\/li\u003e\n\u003cli\u003eNext 24 hours at 35°C\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eOnce the beans reach a moisture content between 10–11%, they are moved to the storage facility for manual and electronic sorting, ensuring the physical standards of specialty coffee are met. Only after this do the samples undergo cupping and quality control in the lab.\u003c\/p\u003e\n\u003cp\u003eBy using bioreactors, innovative drying systems, farm-developed microorganisms, and closely monitoring variables like temperature, pH, Brix levels, and electrical conductivity, Wilton produces remarkably balanced coffees with vibrant tropical fruit notes – including passion fruit, lychee, pineapple, tamarind, and coconut.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eOur packaging is made of 100% recyclable plastic.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Nordic Roasting Co","offers":[{"title":"Whole Bean","offer_id":54665223045445,"sku":null,"price":395.0,"currency_code":"DKK","in_stock":true},{"title":"Filter","offer_id":54665223078213,"sku":null,"price":395.0,"currency_code":"DKK","in_stock":true},{"title":"French Press","offer_id":54665223110981,"sku":null,"price":395.0,"currency_code":"DKK","in_stock":true},{"title":"Moka Pot","offer_id":54665223143749,"sku":null,"price":395.0,"currency_code":"DKK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0508\/6117\/9048\/files\/TTWOC_Subscription_Chiroso-2.jpg?v=1788263892","url":"https:\/\/www.nordicroasting.live\/products\/subscription-medium-free-shipping-september-2026-colombia","provider":"Nordic Roasting Co","version":"1.0","type":"link"}