Wilton Benitez - Thermal Shock Caturra
Wilton Benitez - Thermal Shock Caturra
Black & White

Wilton Benitez - Thermal Shock Caturra

OriginColombia

Summary

Wilton Benitez produced this Caturra variety coffee on La Macarena farm in Piendamó, Cauca, Colombia at 1900 masl. The coffee undergoes a complex Thermal Shock processing method: handpicked cherries are sterilized with ozonated water and UV light, then fermented three times (52 hours anaerobic in cherry with added yeast, 48 hours anaerobic in mucilage, 68 hours aerobic), washed using thermal shock (40°C then 12°C water), and dried for 48 hours at 38°C. Flavor notes include mango, pineapple, red plum, and panela sweetness.

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Details

FormatBean
DecaffeinatedNo
ProducerWilton Benitez
Altitude1900 m.a.s.l
VarietyCaturra
NotesPanela, Mango, Plum, Pineapple

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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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