Wilton Benitez

Colombia, Red Bourbon

This Red 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 raspberry, strawberry on the nose and tart under-ripe plum, tangy red berry as it washes off the tongue…just a stunning coffee.

  • Granja Paraiso 92, Piendamo, Cauca, Colombia

  • 1950 MASL

  • Light

  • Red Bourbon

  • Double Anaerobic Fermentation (with yeast and Thermal Shock)

95 Points on Coffee Review

“Balanced, bright acidity; full, syrupy smooth mouthfeel. The finish carries over all the aroma and flavor notes from the cup into the long. An enigmatic, multi-layered, tart-leaning Colombia Red Bourbon with impressively complex aromatics.”

-coffeereview.com

POUR OVER

RECIPE

34 GRAMS, GROUND AT 6.5 

64 g bloom, until 45 seconds 

150 g, until ~1:30 

250g, until ~2:45 

350g, until ~3:55 

485g, until ~4:20