Description
A former chemical engineer, Wilton Benitez is among Colombias 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
Tag: JBC Coffee RoastersTag: JBC Coffee Roasters
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