Coffee Description
1. Manual harvest
2. Selection by size
3. Selection by density
4. Sterilization with ozonated wáter
5. Sterilization with ultraviolet light
6. Cherry fermentation for 48 hours
7. During cherry fermentation we add yeast (Saccharomyces pastorianus).
8. Pulped Cherry.
9. Fermentation for 68 hours
10. During cherry fermentation, natural grain juices are produced that are incorporated in the second fermentation after pulping
11. Washed
12. Drying for 48 hours at 38 degrees centigrade
Roast Level from the Roaster
Refers to the roast level in comparison with other coffees from the roaster
Light
Variety
Typica
Process
Carbonic Maceration
Elevation
1900 masl
Region
Antioquia
About Wilton Benitez of Colombia
Wilton is a legend in Thermal Shock coffees just do a simple search and you will see. Now taste and see for yourself
Antioquia, Colombia
Sun Bear
Sun Bear roasts light-roast, single-origin coffees with uncompromising quality. SCA 85 and up! We love fun fermentations and fruit forward coffees.
