Description
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)
Tag: Broadsheet Coffee RoastersTag: Broadsheet Coffee Roasters
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