Nordic Roasting Coffee Product Highlights

Artisanal Nordic coffee roasted to perfection

Premium Coffee

Wilton Benitez - Chiroso

From the highlands of Cauca, Colombia, comes a standout specialty coffee crafted by the famous Wilton Benitez.

With over 26 years of experience, producer Wilton Benítez merges a background in chemical engineering with a deep passion for coffee, designing precision fermentations that unlock extraordinary flavor clarity and depth.

Tasting notes

Cardamom, thyme, nectarine

Profile: floral-spiced, juicy stone fruit, clean finish

Roast: light (filter-friendly)

Why this lot stands out

Precision fermentation: dual-stage anaerobic process in stainless steel bioreactors for exact control of temperature, pressure, Brix, and pH.
Aroma lock-in: finishing “thermal shock” washes (hot then cold) fix aromatic compounds and add an extra sterilization step.
Clean, efficient drying: eco-friendly system recovers water and controls temperature for even, 36-hour drying.
Rigorous sorting & QC: manual + electronic sorting to specialty standards, followed by cupping and lab quality control.

Processing details

Selective harvest & sorting — fully ripe cherries, handpicked and density/screen sorted.

Sterilization — washed with ozonated water, then exposed to UV light.

Fermentation phase 1 (in cherry)

72 hours anaerobic at ≥18 °C in bioreactors
Brix reduced to 6; pH to 3.8
Mucilage recovered and reserved

Fermentation phase 2 (after depulping)

54 hours anaerobic with mucilage at ≥21 °C in bioreactors

Thermal shock washing

Hot wash: 38–40 °C
Cold wash: ~12 °C

Drying

36 hours total: first 12 h at 40 °C, then 24 h at 35 °C
Rested to 10–11% moisture before storage, sorting, and cupping

Cup experience

Expect a heady tropical bouquet with crystalline sweetness and bright, juicy acidity. The finish is clean and lingering, with a silky texture that showcases Wilton’s hallmark balance.

Brew tips

Filter: 1:16 ratio, medium grind. Aim for 2:45–3:15 total time to spotlight the fruit.

Espresso: 1:2.2 ratio, 26–30 s. Lower temps emphasize lychee/passion fruit; slightly longer yields bring out tamarind/coconut sweetness.

Origin & producer

Country/Region: Colombia, Cauca

Producer: Wilton Benítez

Process: Anaerobic double fermentation + thermal shock; eco-controlled drying

Premium Coffee

Wilton Benitez - Pink Bourbon P09

It showcases hallmark precision: scientific sanitation, tightly controlled bioreactors and thermal-shock washing that lock in aroma and clarity.

Tasting notes

Mango, papaya, pineapple

Profile: tropical, juicy, crystalline sweetness

Roast: light (filter-friendly)

Why this lot stands out

Sensitive sanitation: ozone + UV, plus a brief 90 °C immersion to sterilize fruit and open pores.

Two-stage fermentation: inoculated anaerobic phases in stainless bioreactors for clean fruit expression.

Aroma lock-in: hot-then-cold thermal shock preserves volatiles and adds another sterilization pass.

Even, eco-minded drying: 36-hour programmed curve for perfect finish at ~11% moisture.

Processing details

Selective handpicking; density and size sorting

Ozone sanitization → UV light sanitization

Ripe-only selection and fruit characterization (maturation, Brix, pH, etc.)

90 °C fruit immersion (brief)

Fermentation 1 (in cherry): anaerobic with selected microorganism, 16 h

Depulping; fermentation 2 (pulped coffee): anaerobic 72 h with recovered cherry juices added

Thermal shock wash: hot water impacts → cold water wash

Drying:

36 h total (first 12 h at 40 °C, then 24 h at 35 °C)
Rested to ~11% moisture, sorted and bagged

QC cupping before release

Brew tips

Filter: 1:16, medium grind, 92–94 °C water; aim for 2:50–3:10 total time.

Pour-over tweak: a small, hotter bloom (45–60 s) emphasizes mango and papaya.

Origin & producer

Origin: Piendamó, Cauca, Colombia — 1,950 m.a.s.l.

Producer: Wilton Benítez, Granja Paraíso 92

Species / Variety: Arabica, Pink Bourbon

Process: Thermal shock + controlled fermentation

Bombe

A microlot prepared by DWD at the Bombe village station in Sidama. Grown around ~2,000 m and finished with anaerobic fermentation, this lot delivers the lifted florals and stone-fruit sweetness that made Sidama world-famous.

Tasting notes

Jasmine, peach, apricot

Profile: Bright florals, juicy stone fruit, clean sweetness

Roast: light (filter-friendly)

Why this lot stands out

High-altitude terroir: ~1950–2000 m for slow cherry maturation and dense seeds.

Anaerobic refinement: controlled oxygen-free fermentation for a vivid, fruit-forward cup.

Careful dry-processing: raised African beds for even drying and clarity.

Processing details

Altitude: ~1950–2000 m

Species / Varietal: Arabica, Heirloom

Harvest: manual, Nov–Jan

Process: Anaerobic fermentation – UW

Drying:

African beds (Sun dried for 14-28 days)
Rested to 10-12% moisture, sorted and bagged

Producer story:

Mr. Dukale (Daye Bensa) grew up in a coffee-farming family in Bensa, Sidamo. After early ventures in trading and retail, he established one of the area’s first processing stations—nicknamed “Awraja”—during the late 1980s Derg era. Today, his work underpins a number of exceptional Sidama profiles.

Brew tips

Filter: 1:16, medium-fine grind; keep drawdown smooth to spotlight florals.

Iced pour-over: 40% ice in the server amplifies citrus-floral sparkle.

Origin & producer

Origin: Ethiopia (Sidama)

Producer: DWD (Daye Bensa area)

Process: Anaerobic fermentation – UW

Packaging: 100% recyclable plastic.