Here's how we brew this amazing Wilton Benitez Colombia Tabi VIP by JBC Coffee Roasters!
Today’s drop is from one of Colombia’s most inventive coffee producers, a unique experimental lot, sparkling with citrus and floral notes: Wilton Benitez Tabi VIP by JBC!
Former chemical engineer Wilton Benitez takes a scientific approach to coffee, experimenting with processing at every stage. This lot from his Macarena farm was first sterilized with ozonated water and UV light, then fermented, pulped, fermented again in an anaerobic bioreactor to enhance its fruity citrus notes, and dried in a controlled environment.
The result is strikingly clean for an anaerobic process coffee. We tasted pomelo, rose, aloe, and sweet honey melon, with a silky body, sparkling pomelo acidity, and a pineapple and hibiscus fragrance.
🌎 Origin: Cauca, Colombia
⚗️ Process: Anaerobic
🔬 Varietal: Tabi
⛰️ Elevation: 1,900 MASL
Brew Recipe for Wilton Benitez Colombia Tabi VIP by JBC Coffee Roasters
Using Stagg [X] Dripper
Ingredients:
25g of Wilton Benitez Tabi VIP by JBC Coffee.
390g of water
Steps
1. Measure and grind coffee
Measure out 25g of coffee beans and grind them on a medium setting. We used setting 6 on Ode with Gen 2 Burrs, which is about 5 on Ode with Gen 1 Burrs. This is about 7 on Ode + SSP burrs. For Opus, lean toward the middle of the Pour Over range on the inside lid of your grinder’s hopper.
2. Heat water and rinse the filter
Heat water to 205°F and rinse your filter before putting your coffee grounds in.
3. Pour 65g of water for the bloom
Fully saturate your coffee grounds with 65g water, and allow about 30 seconds for the bloom.
4. Continue pouring in 5 timed stages (6 stages total)
After the bloom, pour to 130g, then at 1:00 pour to 195g, at 1:30 pour to 260g, at 2:00 pour to 325g, and finally at 2:30 pour to 390g . The total brew time should be about 3:30 minutes
5. Decant into your favorite mug and enjoy!
Look out for the incredible flavors of black cherry, rosemary, juicy citra hops, and maple syrup with heightened tactile with the Stagg X vs V60!
Using V60 Dripper
Ingredients:
23g of the same coffee
350g of water at 208 F
Steps
1. Measure and grind coffee
Measure out 23g of coffee beans and grind them on a medium setting. We used setting 6 on Ode with Gen 2 Burrs, which is about 5 on Ode with Gen 1 Burrs. This is a 7 on Ode + SSP.
2. Heat water and rinse the filter
Heat water to 208°F and rinse your filter before putting your coffee grounds in.
3. Pour 50g of water for the bloom
Fully saturate your coffee grounds with 50g water, and allow about 45 seconds for the bloom.
4. Continue pouring in 3 more stages (4 stages total)
After the bloom, pour to 150g, then 250g, and finish at 350g. The total brew time should be about 3:30-4 minutes
5. Decant into your favorite mug and enjoy!
Look out for the incredible flavors of .black cherry, rosemary, juicy citra hops, and maple syrup, with a concentration on heightened sweetness qualities from the V60!
Espresso
Ingredients:
20g of the same coffee
40g of water at 200 F
1:2 ratio or 1:1.75 (20g in / 35g out) for a thicker shot!
Steps
1. Measure and grind coffee
Measure out 20g of coffee beans.
2. Make sure your espresso machine is at temp.
Water should ideally be at 200°F.
3. Aim for 7 to 10 seconds for a first drop time.
4. Continue pulling shot
Stop the shot at 25-35 seconds, and taste. If the shot tastes dry / chalky at the end, aim for a faster shot (grind coarser). If the shot is sour at the end / lacking body, aim for a longer shot (finer grind). At this point, I’d use micro (NOT macro) adjustments!
5. Decant into your favorite demitasse cup and enjoy!
Let us know what flavors pop out in your espresso. We suggest stirring with a small spoon before tasting to integrate all layers of the ‘spro. We’re tasting a TON of black cherry, but we’re interested to hear what you’re getting too!