Thermal Shock Gesha

OriginColombia

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.

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Details

FormatBean

DecaffeinatedNo

ProducerWilton Benitez

Altitude1600 m.a.s.l

VarietyGeisha

NotesGrape, Peach, Lime

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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 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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