Wilton Benitez Yellow Bourbon Anaerobic Thermal Shock
Wilton Benitez Yellow Bourbon Anaerobic Thermal Shock
Wilton Benitez Yellow Bourbon Anaerobic Thermal Shock
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Wilton Benitez Yellow Bourbon Anaerobic Thermal Shock

$30.00
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Varietal: Yellow Bourbon

Region: Piendamo, Cauca

Altitude: 1950m

 

Coffee Review Magazine

Yellow Bourbon

https://www.coffeereview.com/review/colombia-wilton-benitez-yellow-bourbon/

About the Cup  

This Yellow Bourbon coffee stands out for its clarity. It features juicy tamarind and orange citrus notes, a mouth-watering creamsicle flavor, and delicate floral hints like magnolia and white flowers. Like all of Wilton Benitez's releases, it's a special coffee.

About Anaerobic Thermal Shock with wine yeast

The coffee goes through a special process. It starts with sterilizing selected beans using ozonated water and ultraviolet light. After pulping, the beans are placed in an anaerobic bioreactor for fermentation. Here, a yeast commonly used in beer and wine (Saccharomyces pastorianus) is added, creating intense aromas and more character. The coffee ferments anaerobically for 68 hours, followed by a thermal shock wash, and is then dried in a controlled mechanical dryer for 48 hours.

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.