Wilton Benitez Geisha

Raspberry. Jasmine. Citra Hops.


$27.00 / 8oz
Coffee Review
Body: Silky
Acidity: Crisp & Bright
Producer: Wilton Benitez
Variety: Geisha
Growing Elevation: 1950 Meters
Processing: Sterilization with Ozonoated Water & Ultraviolet Light. Anaerobic Yeast Fermentation. Thermal Shock Treatment. Controlled Drying.
Region: Piendamó, Cauca, Colombia.
Introducing an exceptionally elegant and intensely floral coffee that should not be missed! A Geisha varietal from the Benitez’s Macarena farm, this coffee is velvety and plush, boasting an array of unique tasting notes including raspberry, jasmine, citra hops, coriander, bubblegum, lilac, rose, watermelon, and rosemary. If you are after a memorable and unique coffee experience, we highly recommend snagging a bag of our Wilton Benitez Geisha.

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. Selectively harvested ripe cherries are first sterilized with ozonated water and ultraviolet light. The coffee is then depulped and an anaerobic yeast fermentation takes place in bioreactors for 52 hours. 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.) After this the coffee seeds are gently rinsed/ washed. The coffee then undergoes controlled drying until the beans reach 10.5% internal humidity.

Wilton Benitez
Wilton Benitez

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