Thermal Shock Chiroso
Thermal Shock Chiroso
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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Details

FormatBean
DecaffeinatedNo
ProducerWilton Benitez
Altitude1900 m.a.s.l
VarietyChiroso
NotesPeach, Spice, Orange, Sugar, Lemongrass

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The roaster

Black & White
Black & White

Black & White is a Raleigh, North Carolina roaster with a refreshingly simple creed: 'If it tastes good, it is good.' They hunt down the most interesting coffees they can find and organise them in a genuinely helpful way — by roast level and even by a 'funk' scale from clean to wild — so you know what you're getting into. New coffees drop weekly, from washed everyday lots to experimental naturals and their high-end Black Label competition coffees. There's a subscription if you'd rather explore on autopilot, plus US shipping and wholesale. A brilliant pick for adventurous drinkers who like variety and a bit of funk.

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