Wilton Benitez Yellow Bourbon

ROAST: LightORIGIN: Piendamó, Cauca, ColombiaNOTES: Rose, Lavender, Chamomile, Strawberry-Guava, Kumquat, Raw Cacao The Process – Precision & Science in Every Step Wilton’s Thermal Shock Method is a multi-stage process designed to enhance clarity, sweetness, and complexity, ensuring every cup is a sensory masterpiece. ✅ Step 1: Double Sterilization – Cherries are washed with ozonated water and UV light, removing unwanted microbes while preserving desirable flavors.✅ Step 2: Two-Stage Anaerobic Fermentation – Carefully controlled yeast fermentation unlocks deeper complexity:   ✔ 52-hour whole cherry fermentation at 18°C – Enhances floral aromatics and fruit intensity.   ✔ 48-hour mucilage fermentation at 21°C – Develops sweetness and a layered fruit profile.✅ Step 3: Thermal Shock Washing – A rapid hot (40°C) and cold (12°C) rinse locks in delicate aromatics, ensuring clarity in the cup.✅ Step 4: Precision Drying – A 36-hour drying process at gradually reduced temperatures preserves integrity and highlights natural flavors. Flavor Profile – A Floral & Fruity Sensory Experience ☕ Aroma: Intensely floral with rose, lavender, and chamomile, layered with vibrant citrus.☕ First Sip: A juicy explosion of strawberry-guava, kumquat, and raw cacao, offering a perfect balance of sweetness and acidity.☕ Body: Silky-smooth and satiny, with a rich, juicy acidity that enhances complexity.☕ Finish: Long and evolving, with a lingering floral bouquet of rose and lavender, beautifully balanced by a sweet, tart finish. From the moment you grind the beans, you’ll experience an intoxicating wave of floral aromatics, reminiscent of fresh potpourri. The brewed cup is a vibrant, fruit-forward masterpiece, showcasing juicy tropical fruit, deep chocolate undertones, and elegant floral complexity. Origin & Process 📍 Region: Piendamó, Cauca, Colombia🌍 Process: Thermal Shock – Advanced Fermentation🌱 Variety: Yellow Bourbon – Prized for Its Delicate Floral Aromatics & Bright Fruit Character A Must-Try for Floral & Experimental Coffee Lovers If you love vividly floral, fruit-forward coffees with scientific precision in processing, this Yellow Bourbon Thermal Shock is an unforgettable experience. Perfect for pour-over, espresso, or even cold brew, it’s a coffee that rewrites expectations of what a floral coffee can be. The Producer – Wilton Benitez Wilton Benitez isn’t just a coffee farmer—he’s a coffee scientist, fusing chemical engineering expertise with cutting-edge processing techniques. As the mastermind behind Granja Paraíso 92, a highly innovative coffee farm in Cauca, Colombia, Wilton has revolutionized coffee fermentation and quality control, creating some of the most experimental and sought-after micro-lots in the world. His on-site microbiology lab, advanced fermentation systems, and precision drying techniques push the boundaries of flavor, making every cup an unparalleled sensory experience.