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The unique process at the farm level. Wilton Benitez is at the forefront of innovation in coffee processing and is doing amazing things to create unique and masterful flavors. He is a chemical engineer turned high-end coffee grower and his science background, coupled with decades of experience in coffee growing/tasting, have led to some of the most unique and nuanced coffees we’ve experienced. Processing of this Orange Bourbon lot started with sterilizing selectively harvested ripe coffee cherries with ozonated water and ultraviolet light. The coffee was then briefly immersed in water heated to 90 degrees Celsius to achieve better sterilization and to open the fruit’s pores. The first phase of fermentation then began in anaerobic bioreactors where microorganisms were added. Once complete, the skin of the fruit was removed and second fermentation phase took place. At the end of the fermentation, the coffee seeds are subjected to a thermal shock (first a high temperature to swell the beans and allow the unique flavors and aromas from the initial anaerobic yeast fermentation to penetrate the seeds, then a cold temperature to constrict the beans and lock in those unique flavors and aromas.) The washed coffee is then taken to ecological drying equipment where the drying curve is configured. The coffee was dried 36 hours until reaching the desired humidity of 11 percent.