Archive ·
SPECIAL RELEASE FILTER - WILTON BENITEZ 2.0 - THERMO SHOCK
TASTE LIKE: PASSIONFRUIT, MANGO, DRIED PINEAPPLE
REGION: CAUCA
ALTITUDE: 1,700 MASL
PROCESSING: THERMO SHOCK
VARIETAL: PINK BOURBON >> (LAST TIME WAS SUDAN RUME)
FARM OWNER: WILTON BENITEZ
Well this looks familiar, because it is!!! This is literally Wilton Benitez’s coffee again, however this time we got his pink bourbon coffee variety. We couldn’t stop at just one, so we had to try this coffee also. Wilton has applied his special ‘Thermo Shock’ process again, in case you missed the last run, it’s this innovative new processing type using warm and cold water during the fermentation, to lock in some epic flavours, kind of like when you have a nice warm shower then turn it to cold. These beans have been through a lot, so support them gently by brewing carefully a nice filter coffee.
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 Pink Bourbon, and we have ourselves a very special coffee, Enjoy.
ALTITUDE: 1,700 MASL
PROCESSING: THERMO SHOCK
VARIETAL: PINK BOURBON >> (LAST TIME WAS SUDAN RUME)
FARM OWNER: WILTON BENITEZ
Well this looks familiar, because it is!!! This is literally Wilton Benitez’s coffee again, however this time we got his pink bourbon coffee variety. We couldn’t stop at just one, so we had to try this coffee also. Wilton has applied his special ‘Thermo Shock’ process again, in case you missed the last run, it’s this innovative new processing type using warm and cold water during the fermentation, to lock in some epic flavours, kind of like when you have a nice warm shower then turn it to cold. These beans have been through a lot, so support them gently by brewing carefully a nice filter coffee.
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 Pink Bourbon, and we have ourselves a very special coffee, Enjoy.