Wilton Benitez - Thermal Shock Caturra

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.

Details

Format

Bean

Decaffeinated

No

Producer

Wilton Benitez

Altitude

1900 m.a.s.l

Variety

Caturra

Notes

Panela, Mango, Plum, Pineapple

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…