Wilton Benitez Pink Bourbon Anaerobic Thermal Shock
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Varietal: Pink Bourbon
Region: Piendamo, Cauca
Altitude: 1900-2100m
About the Cup
Wildly tropical, fruity and deep. Passion fruit, mango, watermelon, strawberry, and hop flowers in aroma and cup. Rich lactic structure with juicy acidity; plush syrupy mouthfeel. Long, lingering, fruity finish. An unabashed fruit bomb of a coffee, resulting in an intense, aromatic, and rich profile with hints of floral notes.
About Anaerobic Thermal Shock with wine yeast
First, ripe cherries are carefully picked and cleaned with ozonated water and ultraviolet light. The coffee cherries are then depulped, and the beans undergo a 36-hour anaerobic fermentation using yeast in bioreactors. After fermentation, the beans are exposed to high temperatures to absorb the unique flavors, followed by cold temperatures to lock in these flavors. The beans are then gently washed and dried until their internal humidity reaches 10.5%.
About Granja Paraiso 92 and Wilton Benitez
Granja El Paraíso-92, a modern family farm in Piendamo, Colombia's Cauca region, cultivates a variety of specialty coffees. Using innovative techniques like terraces and drip irrigation to prevent soil erosion and ensure nutrition, they've won many awards for their unique coffees. The farm’s owner Wilton Benitez is a coffee expert, whose farm includes a microbiology lab, quality lab, and processing plant, making it a world-class coffee producer.