Colombia Wilton Benitez GESHA Thermal Shock Wine Yeast
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Varietal: GESHA
Region: Piendamo, Cauca, Colombia
Altitude: 1900m
Coffee Review Magazine
https://www.coffeereview.com/review/colombia-wilton-benitez-gesha-thermal-shock-wine-yeast/
About The Cup
This coffee has a subtle sweet-tart balance and a rich aroma. You’ll notice a gentle sweetness with noticeable floral and spice scents. Its flavors include hints of cantaloupe, tropical fruits, lemon and a touch of chamomile tea.
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 cerevisiae var. diastaticus) is added, creating intense aromas, spicy character, and citrus notes. The coffee ferments anaerobically for 52 hours, followed by a thermal shock wash, and is then dried in a controlled mechanical dryer for 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.