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Colombia

Wilton Benitez

Tasting notes

Passionfruit Juice / Peach Iced Tea / Red Apple / Rosewater / Plum

Colombia

Wilton Benitez

Tasting notes

Passionfruit Juice / Peach Iced Tea / Red Apple / Rosewater / Plum

Farm

Granja Paraiso 92

Producer

Wilton Benitez

Altitude

1900 masl

Process

Thermal Shock Anaerobic

Variety

Pink Bourbon

Clear

DESCRIPTION

Wilton Benitez is known for his distinct coffee processing methods that produce vibrant and unique flavour profiles. Grown at over 1900masl this coffee has undergone an advanced method: UV sterilised thermal shock anaerobic process. After careful hand picking the coffee cherry is placed under UV light. This innovative approach removes dormant yeast and bacteria from the outside of the cherry. The coffee is then dropped into 90°C water for 30 seconds, priming the cherry for fermentation. It is then depulped and transferred to anaerobic tanks where a beer yeast is added and dried at precisely 38°C for 46 hours. This promotes the desirable fruit forward characteristics of the Pink Bourbon variety.

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sales@cliftoncoffee.co.uk

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