Colombia Wilton Benitez GESHA Dbl. Anaerobic Thermal Shock
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Varietal: GESHA
Region: Cauca, Colombia
Altitude: 1900m
About the Cup
Abundantly floral and remarkably sweet. Within the cup, you'll discover lively and effervescent acidity, along with a smooth texture and abundant sweetness, complemented by lemongrass, sage, tangerines, and oranges. It possesses a complex bittersweet profile with a floral hint of acidity, and a very rich texture in the mouth.
About Double Anaerobic Thermal Shock
This process begins by cleaning ripe coffee cherries with ozonated water and UV light. Then, the cherries still intact go into special tanks for a 96-hour fermentation. After that, the cherries are removed, and a second 48-hour fermentation happens in those same tanks, but this time without oxygen, and specific yeast strains are added to make the coffee taste more fruity and citric.
Lastly, the coffee is washed and sent to eco-friendly drying machines. The drying starts at
38 degrees Celsius and takes about 46 hours.
About Granja El Paraiso-92
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.