Black & White
Wilton Benitez - Thermal Shock Decaf
OriginColombia
Summary
Wilton Benitez, a former chemical engineer turned coffee producer, grows this coffee at Granja Paraíso 92 in Piendamó, Cauca, Colombia at 1900 masl. The Castillo variety undergoes a Thermal Shock process with double sterilization, double fermentation, and double rinsing, followed by Ethyl Acetate Decaffeination (EAD). The cup profile features floral notes of lemongrass and black tea, with candied grapefruit, lemon candy, and subtle apricot.
AI-assisted description, based on roaster & cupping data.
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- Format
- Bean
- Decaffeinated
- Yes — Sugarcane EA
- Producer
- Wilton Benitez
- Altitude
- 1900 m.a.s.l
- Variety
- Castillo
- Notes
- Candied Grapefruit, Apricot, Black Tea, Lemongrass, Lemon Candy
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The roaster
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…
AI-assisted description, based on roaster & cupping data.
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