Special Release, Colombia, Wilton Benitez - Espresso Roast

DOUBLE ANAEROBIC FERMENTATION

This coffee comes from Cauca, southern Colombia, a region with a stable climate ideal for coffee growing. Produced by award-winning Wilton Benitez at Granja Paraiso 92 and Finca La Macarena, only cherries with 95% ripeness are chosen. The process begins with strict selection and sterilisation, followed by controlled anaerobic fermentation using specific microorganisms. After pulping and a second fermentation, a unique hot-cold water bean sealing process is used to enhance the organoleptic conditions—bringing out exceptional flavor and aroma in every cup.

Origin: Piendamo, Cauca, Colombia

Altitude: 1950 MASL

Varietal: Colombia

Process: Double Anaerobic Fermentation

Producer: Wilton Benitez

This roast is best suited for espresso brew methods.