From the producer who brought you Paraiso earlier this year, we have the first of three single variety coffees we'll be roasting for the season! Wilton Benitez is a chemical engineer turned coffee producer from Colombia who puts his knowledge of chemical changes to fantastical use. He has developed equipment tailored to his processing styles which result in astounding flavors.
This caturra is processed using his thermal shock method, which sees the coffee cooled and heated at various stages of fermentation. In this coffee it has produced intense strawberry and raspberry fruit flavors with the sweetness of mangoes and the bright floral acidity of a honeycrisp apple. Don't miss out on this stunning feat of engineering and coffee quality!
