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
| Bag Size | 8 oz / Light Roast |
|---|
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