Thermal Shock Gesha

Summary

Wilton Benitez, a chemical engineer turned coffee pioneer, produces this Gesha variety coffee at Granja El Paraíso-92 in Piendamó, Cauca, Colombia at 1600 meters elevation. The coffee undergoes a complex Thermal Shock processing method involving ozonated water and UV sterilization, anaerobic fermentation in cherry for 52 hours with added yeast, followed by anaerobic fermentation in mucilage for 48 hours, thermal shock washing with water at 40°C then 12°C, and variable temperature drying for 36 hours. Flavour notes include gardenia, lime zest, peach, and white grape, with a white tea-like character that showcases the variety over fermentation.

Details

Format

Bean

Decaffeinated

No

Producer

Wilton Benitez

Altitude

1600 m.a.s.l

Variety

Geisha

Notes

Grape, Peach, Lime

The roaster

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 coffe…