About this Coffee
The fourth in our limited release series comes from Wilton Benitez, a major innovator in the coffee world.
This Pink Bourbon coffee is processed by double anaerobic fermentation, a processing method where coffee is fermented in pressurized sealed tanks deprived of oxygen. This lack of oxygen results in different and distinct flavor profiles for the coffee. Then, finishes with a process called thermal shock- a bean sealing process carried out through impacts of extremely hot water first then extremely cold water to lock those unique flavors into the bean and improve the sensory conditions of the coffee.
This highly scientific and technological process gives this coffee notes of lavender and rose and a juicy passion fruit finish.