Wilton Benitez' Geisha 🇨🇴
Wilton Benitez' Geisha 🇨🇴
Anaerobic Washed - Colombia
As a trained chemical engineer, Wilton Benitez' approach to producing coffee is unique and innovative. He applies his scientific expertise to pioneering new coffee processing methods. His farming, anaerobic fermentation, and thermal shock processes have placed his coffee on stages such as the World Barista Competition and the World Brewers Cup.
This competition-grade Geisha—an Ethiopian heirloom coffee—is prized for its complex florality, sweetness, and delicate acidity.Â
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Details
Flavor Profile
- Tropical Fruit Punch
- Rooibos
- Raspberry Jam
Variety & Processing
Variety
- Geisha
Processing Method
- Selected by size and density after manual harvest
- Sterilized with ozonated water and ultraviolet light before pulping
- Fermented for 52 hours in an anaerobic bioreactor with brewer's yeast until optimal pH level and brix degree
- Washed in 75°C water
- Mechanically dried at 38°C for 46 hours
Origin
Finca La Macarena, Piendamo, Cauca, Colombia (1900-masl)
Producer
Sourced by Tio Conejo
As a trained chemical engineer, Wilton Benitez's approach to producing coffee is unique and innovative. He applies his scientific expertise to pioneering new coffee processing methods. His farming, anaerobic fermentation, and thermal shock processes have placed his coffee on stages such as the World Barista Competition and the World Brewers Cup.
This competition grade Geisha, and Ethiopian heirloom coffee, is prized for its complex florality, sweetness, and delicate acidity.
Brew Guide
Roaster's Notes
Shipping & Fulfillment
Note that all online orders will be packaged and shipped on Fridays.
All coffee is shipped as close to roast date as possible, however we find our coffees taste best 3-6 weeks off roast.