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Tanat Coffee - Wilton Benitez Anaerobic 09 Pink Bourbon | Colombia

Expanded view of Tanat Coffee - Wilton Benitez Anaerobic 09 Pink Bourbon | Colombia

Tanat Coffee - Wilton Benitez Anaerobic 09 Pink Bourbon | Colombia
Tanat Coffee

Wilton Benitez Anaerobic 09 Pink Bourbon | Colombia

£18.95

  • Mint, Raspberry, Blackberry, Lavender
Roast
Size
Roast Date

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Additional information

Coffee Details

Country of Origin
Colombia
Region
Cauca
Varietal
Pink Bourbon
Process
Anaerobic
Roast Level
Light
Producer
Wilton Benitez

Rest guidance

Recommended rest: 4 weeks from roast.

Based on Sigma’s recommendation.

What to expect

In the cup you can find

Mint, Raspberry, Blackberry, Lavender

Overall profile

An expressive lot, which we have come to expect from Wilton. Florals up front, bright fruit sweetness & a minty finish.

Sensory profile

Acidity
3/5
Body
3/5
Sweetness
4/5
Funk
2/3
Adventurous
4/5

About Tanat Coffee

Tanat roasts specialty coffee in Paris, opening a new chapter after its earlier life as Kawa. It sources directly from producers and roasts with precision, pursuing clean, balanced profiles that preserve each coffee’s terroir, identity and aromatic character.

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Roaster notes

Colombia — Wilton Benítez Granja Paraíso 92 Pink Bourbon "Anaerobic 09" (Washed, Controlled Fermentation)

Tastes Like — 💜 Lavender • 🫐 Blackberry • 🍇 Raspberry • 🌿 Mint

DETAILS

  • Producer: Wilton Benítez
  • Farm: Granja Paraíso 92
  • Region: Valle del Cauca, Colombia (per the sheet; see note above)
  • Varietal: Pink Bourbon
  • Process: Washed, controlled fermentation (anaerobic, lot 09)

INTRO
A Colombian coffee from the legendary Granja Paraíso 92 estate, processed with an experimental approach that amplifies the Pink Bourbon's aromatic expression while keeping a clean, precise balance in the cup. In the cup: lavender, blackberry, raspberry, and mint.

THE PRODUCER
Wilton Benítez produces this lot at the legendary Granja Paraíso 92 estate. The sheet gives no further producer background.

THE PROCESS
The Pink Bourbon is processed using an experimental, controlled-fermentation washed process. Controlling the fermentation amplifies the coffee's aromatic expression while keeping the cup clean and precise.

The controlled fermentation is the defining step. It's what gives the cup its intensity without losing clarity.

THE CUP
An undeniably intense cup. Brewed as filter, it opens with highly expressive lavender, followed by fruity nuances of blackberry and raspberry with a gentle acidity, before extending into a refreshing hint of mint.

Flavour Notes
💜 Lavender 🫐 Blackberry 🍇 Raspberry 🌿 Mint

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Country of Origin

Colombia, South America

In this coffee

An expressive lot, which we have come to expect from Wilton. Florals up front, bright fruit sweetness & a minty finish.

  • Mint
  • Raspberry
  • Blackberry
  • Lavender

About this origin Colombia’s three Andean ranges create an exceptional range of climates and harvest seasons. Its coffees often combine caramel-like sweetness with citrus, red fruit and florals, ranging from comforting and balanced to intensely expressive.

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Coffee Process

Anaerobic

In this coffee

An expressive lot, which we have come to expect from Wilton. Florals up front, bright fruit sweetness & a minty finish.

  • Mint
  • Raspberry
  • Blackberry
  • Lavender

How it works The coffee ferments in a closed, oxygen-limited vessel, either as a whole cherry or after pulping. Anaerobic describes the atmosphere, not one fixed recipe.

Typical influence These coffees are often described as rich and aromatic, with fruit, spice, layered sweetness or a fuller texture. Results can range from clean to distinctly funky.

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Coffee Variety

In this coffee

An expressive lot, which we have come to expect from Wilton. Florals up front, bright fruit sweetness & a minty finish.

  • Mint
  • Raspberry
  • Blackberry
  • Lavender

About this variety

Pink Bourbon, also sold as Rosado, is often chosen for a bright, floral and fruit-forward cup. Tropical fruit, citrus and stone fruit are useful reference points, but the lot’s own notes should lead.

Why this one is different
  • Colombia
  • Cauca
  • Anaerobic

Colombian Pink Bourbon often feels perfumed and lifted, with orange blossom, rose, bright citrus, peach or tropical fruit and a silky, tea-like finish. The reviewed coffees range from clean washed lots to naturals and co-ferments, where processing can push the cup towards candy, spice or deeper fruit. The producer's tasting notes are the best guide to this particular bag.

Anaerobic describes an oxygen-limited environment, not one fixed recipe or flavour. This coffee’s own tasting notes are more useful than a general variety stereotype.

A little background

Pink Bourbon, also called Rosado, became prominent through Colombian specialty producers and is now grown across several regions. The reviewed selection shows why it is sought after: even with very different processes, floral aromatics, lively fruit and a refined texture appear repeatedly.

Identification note Pink Bourbon or Rosado is a widely used Colombian name, but genetic testing shows it is not Bourbon. Some tested lots also contained mixed plant material, so the producer's identification remains important for each coffee.

Classification Reported cultivar

Technical lineage Recent genetic testing places tested Pink Bourbon material with Ethiopian landrace coffee rather than the Bourbon family. The familiar name is retained because it is the name used by producers and roasters.

Variety is a guide, not a flavour guarantee. Lot notes are more specific.

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