A former chemical engineer, Wilton Benitez is among Colombia’s 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: 1,950 MASL

🔥 Roast: Light

⚖️ Bag Size: 8 oz