Wilton Benitez Red Bourbon Anaerobic Thermal Shock
Wilton Benitez Red Bourbon Anaerobic Thermal Shock
Wilton Benitez Red Bourbon Anaerobic Thermal Shock
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Wilton Benitez Red Bourbon Anaerobic Thermal Shock

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Varietal: Red Bourbon

Region: Piendamo, Cauca

Altitude: 1900m

 

Coffee Review Magazine

Red Bourbon

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

About the Cup  

This exquisite Red Bourbon coffee delights with the aroma of ripe strawberries, vibrant red fruits, and candy mouthfeel. Its bright acidity and syrupy smooth body create a harmonious balance. The finish beautifully carries over all the delightful aroma and flavor notes, making for a memorable experience.

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.