
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.
LLM-generated content – may contain errors.
Go to webshopDetails
FormatBean
DecaffeinatedNo
ProducerWilton Benitez
Altitude1900 m.a.s.l
VarietyCaturra
NotesPanela, Mango, Plum, Pineapple
Reviews
No reviews yet
Be the first to share your experience with this coffee.
If you notice any incorrect information, .
