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Country: Colombia
Process: Yeast inoculated, Double anaerobic & Thermal shock
Varietals: Yellow Bourbon
MASL: 1700 - 1850
Cup profile: Orange Blossom, Papaya, Lychee
Weight: 250g or 1kg
Produced by the visionary Wilton Benítez at Finca Paraíso 92 in Piendamó, Cauca, this exceptional lot redefines the boundaries of modern Colombian coffee. Cultivated between 1,700 and 1,850 meters above sea level, these 100% Yellow Bourbon cherries undergo a highly precise, multi-stage processing method. After undergoing UV and ozone sterilization, the fruit experiences an initial thermal shock to stimulate enzymatic reactions before being subjected to a 72-hour anaerobic fermentation inoculated with Saccharomyces pastorianus yeast. Following pulping, a secondary anaerobic fermentation utilizing koji is sustained for an incredible 336 hours, culminating in a final thermal shock to lock in flavor precursors and structural clarity. In the cup, this technical mastery translates into a vibrant, incredibly expressive profile. We are catching stunning, elegant notes of delicate orange blossom, juicy papaya, and bright, tropical lychee anchored by a silky texture and a long, refined sweetness. Excelling as a pour-over or a light, complex espresso, it is a truly remarkable showcase of craft and science.
Country: Colombia
Process: Yeast inoculated, Double anaerobic & Thermal shock
Varietals: Yellow Bourbon
MASL: 1700 - 1850
Cup profile: Orange Blossom, Papaya, Lychee
Weight: 250g or 1kg
Produced by the visionary Wilton Benítez at Finca Paraíso 92 in Piendamó, Cauca, this exceptional lot redefines the boundaries of modern Colombian coffee. Cultivated between 1,700 and 1,850 meters above sea level, these 100% Yellow Bourbon cherries undergo a highly precise, multi-stage processing method. After undergoing UV and ozone sterilization, the fruit experiences an initial thermal shock to stimulate enzymatic reactions before being subjected to a 72-hour anaerobic fermentation inoculated with Saccharomyces pastorianus yeast. Following pulping, a secondary anaerobic fermentation utilizing koji is sustained for an incredible 336 hours, culminating in a final thermal shock to lock in flavor precursors and structural clarity. In the cup, this technical mastery translates into a vibrant, incredibly expressive profile. We are catching stunning, elegant notes of delicate orange blossom, juicy papaya, and bright, tropical lychee anchored by a silky texture and a long, refined sweetness. Excelling as a pour-over or a light, complex espresso, it is a truly remarkable showcase of craft and science.
