Wilton Benitez - Colombia Geisha Anaerobic Yeast Inoculated

by September

Impressions: Floral, Herbal, Peach Candy, Citrus Process: Anaerobic Washed with Yeast Inoculation + Thermal Shock (Lot P-06)Producer: Wilton Benitez Variety: GeishaAltitude: 2100 MASLRegion: Cauca Country: ColombiaFarm: Granja Paraiso 92 200G In the cup we get an intense sweetness with big aromatics of florals and spices. We taste peach candies, tropical fruit, lavender, and cardamom. This coffee has a unique and special journey. It starts with sterilizing selected coffees withozonated water, and a sterilization with ultraviolet light. After pulping the coffee is added to an anaerobic bioreactor for the start of its fermentation. And this is where things get interesting, Wilton adds a yeast commonly used in beer and wine (Saccharomyces cerevisiae var. diastaticus) which produces intense aromas, spicy character and citrus attributes. The coffee is anaerobically fermented for 52 hours followed by a thermal shock wash. The coffee is then dried in a controlled mechanical dryer fo