A former chemical engineer. Wilton Benitez is among Colombia’s most innovative and acclaimed producers. This Gesha lot went through 52 hours of anaerobic yeast fermentation before being subjected to thermal shock: exposed to high and then low temperatures to bring out unique flavors and aromas. We tasted ripe tropical fruit. red tea. passionfruit. jasmine. and a punchy key lime acidity. | Origin: Cauca. Colombiaó× ·Process: Anaerobic Yeast Fermentation Variety: Gesha1D?Elevation: 1.950 MASL 3 4 Roast: Lightó×¶òBag Size: 8 oz.


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