Wilton Benitez Striped Bourbon Anaerobic Thermal Shock
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Varietal: Striped Bourbon
Region: Piendamo, Cauca
Altitude: 1920m
Coffee Review Magazine
https://www.coffeereview.com/review/colombia-wilton-benitez-striped-bourbon-thermal-shock/
About The Cup
Experience a smooth and silky texture with a lively acidic, perfectly balanced cup.
Enjoy a complex blend of rose florality, light tropical sweetness and citric brightness. This coffee offers a subtle hint of citric sweet acidity on the finish.
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.