Wilton Benitez is a chemical engineer turned coffee producer who operates a microbiology lab on his family-run Granja 92 farm. This Caturra lot went through two anaerobic fermentation phases: first in the cherry with a yeast inoculation. then pulped with mucilage under strict processing protocols. We tasted lychee. ripe banana. mango. and pineapple.
🌎 Origin: Cauca. Colombia
⚗️ Process: Advanced Anaerobic Fermentation
🔬 Variety: Caturra
⛰️ Elevation: 1.900 MASL
🔥 Roast: Light-medium
⚖️ Bag Size: 250 g (8.8 oz)
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