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.
AI-assisted description, based on roaster & cupping data.
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- Format
- Bean
- Decaffeinated
- No
- Producer
- Wilton Benitez
- Altitude
- 1900 m.a.s.l
- Variety
- Chiroso
- Notes
- Peach, Spice, Orange, Sugar, Lemongrass
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The roaster
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 coffe…
AI-assisted description, based on roaster & cupping data.
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