Original: $22.00
-65%$22.00
$7.70The Story
Wilton Benitez is a chemical engineer turned coffee producer who operates a microbiology lab on his family-run Granja 92 farm. This Caturra lot went through two anaerobic fermentation phases: first in the cherry with a yeast inoculation, then pulped with mucilage under strict processing protocols. We tasted lychee, ripe banana, mango, and pineapple.
🌎 Origin: Cauca, Colombia
⚗️ Process: Advanced Anaerobic Fermentation
🔬 Variety: Caturra
⛰️ Elevation: 1,900 MASL
🔥 Roast: Light-medium
⚖️ Bag Size: 250 g (8.8 oz)
Description
Wilton Benitez is a chemical engineer turned coffee producer who operates a microbiology lab on his family-run Granja 92 farm. This Caturra lot went through two anaerobic fermentation phases: first in the cherry with a yeast inoculation, then pulped with mucilage under strict processing protocols. We tasted lychee, ripe banana, mango, and pineapple.
🌎 Origin: Cauca, Colombia
⚗️ Process: Advanced Anaerobic Fermentation
🔬 Variety: Caturra
⛰️ Elevation: 1,900 MASL
🔥 Roast: Light-medium
⚖️ Bag Size: 250 g (8.8 oz)
