SPECIAL RELEASE FILTER - WILTON BENITEZ - THERMO SHOCK

So there's this guy named Wilton, he decides to be an absolute legend by growing some rare coffee variety on his farm, Sudan Rume, then he takes it further by being a smart bloke and applying his chemical engineering skills to innovate a new processing type called 'Thermo Shock'.   

THE PROCESS - THERMO SHOCK: 

Thermo Shock is a unique and interesting coffee processing technique that involves a few steps, resulting in heightened sweetness in the cup. Wilton has pioneered this process through almost a decade of experimentation. The process starts with picking and sorting through the right cherries,  after which they are anaerobically fermented (fermented without oxygen) twice. The reason this process is called Thermo Shock is because post-fermentation, Wilton washes the coffee first in warm water, then in cold water. This targets the aroma compounds in the coffee to strengthen the flavour profile, essentially 'locking in' the flavours. From here, Wilton puts the coffee beans into a controlled drying environment. Combine this very unique process with this rare varietal Sudan Rume, and we have ourselves a very special coffee, Enjoy.  

REGION: CAUCA
ALTITUDE: 1,700 MASL
PROCESSING: THERMO SHOCK
VARIETAL: SUDAN RUME
FARM OWNER: WILTON BENITEZ

TASTES LIKE:
LYCHEE, PAPAYA, ORANGE