A former chemical engineer. Wilton Benitez is among Colombia’s most innovative and acclaimed producers. This Gesha lot went through 52 hours of anaerobic yeast fermentation before being subjected to thermal shock: exposed to high and then low temperatures to bring out unique flavors and aromas. We tasted ripe tropical fruit. red tea. passionfruit. jasmine. and a punchy key lime acidity.
?? Origin: Cauca. Colombia
?? Process: Anaerobic Yeast Fermentation
?? Variety: Gesha
?? Elevation: 1.950 MASL
?? Roast: Light
?? Bag Size: 8 oz
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