
Black & White
Thermal Shock Chiroso
OriginColombia
Summary
A specialty coffee from Wilton Benitez at Granja El Paraíso-92 in Piendamó, Cauca, Colombia. This Chiroso variety coffee undergoes a unique thermal shock processing method including hot water immersion at 90°C, 62 hours of anaerobic fermentation with S-23 yeast, and temperature-controlled drying for 88 hours. Grown at 1900 masl. Flavour profile includes lemongrass, spiced oranges, peach tea, and powdered sugar sweetness, with herbal, floral, and citrusy characteristics.
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FormatBean
DecaffeinatedNo
ProducerWilton Benitez
Altitude1900 m.a.s.l
VarietyChiroso
NotesPeach, Spice, Orange, Sugar, Lemongrass
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