Deep Cuts May Release

Coffee Review Wilton Benitez Sidra (Roses) https://www.coffeereview.com/review/wilton-benitez-colombia-sidra/ Varietal: SIDRA Region: Cauca, Colombia Altitude: 1950m The Cappuccino Kid says... "An intensely aromatic, richly floral, complexly fruit-driven Colombia Sidra processed by a proprietary double-anaerobic thermal shock method." About the Double Anaerobic Thermal Shock processing method Hand picked at peak ripeness and then sterilized with ozonated water and ultraviolet light the coffee is then depulped (skin and mucilage removed). After which the first stage of fermentation begins, 22 hours inside an anaerobic bioreactor with saccharomyces cerevisiae var. diastaticus yeast added to promote fruity aromas & enhance the spicy character and citrus flavor profile of the varietal. The second stage of fermentation is conducted again inside an anaerobic bioreactor, this time for an extended 52 hours until PH level is 5.5 and Brix 18. After the double fermentation is concluded