Fellow (Coffee world’s Apple/Dyson) Wilton Benitez Gesha

A former chemical engineer Wilton Benitez is among Colombia most innovative and acclaimed producers This Gesha lot went through 52 hours of anaerobic yeast fermentation before being subjected to thermal shock exposed to high and then low temperatures to bring out unique flavors and aromas We tasted ripe tropical fruit red tea passionfruit jasmine and a punchy key lime acidity

Origin Cauca Colombia

Process Anaerobic Yeast Fermentation

Variety Gesha

Elevation 1950 MASL

Roast Light

Bag Size 8 oz