From the producer who brought you Paraiso last year, we have the last 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 typica is processed using anaerobic fermentation with a strain of yeast used in brewing lager, allowing it to break down more of the sugars present in the fruit and producing a syrupy sweetness. We love the sugary strawberry and dried mango softness alongside the subtle spiced undertone of thai basil.
