Colombian producer Wilton Benitez uses his background in chemical engineering to perfect coffee processing and this unique Yellow Bourbon scored 96 points from Coffee Review It went through thermal shock where it was rinsed with hot and cold water before being anaerobically fermented We tasted orange funfetti jasmine berry jam and a whole bouquet of florals
Origin Cauca Colombia
Process Thermal Shock Anaerobic
Variety Yellow Bourbon
Elevation 1950 MASL
Roast Light
Bag Size 88 oz 250 g


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