Wilton Benitez Thermal Shock Caturra - Instant Coffee

Origin

• 🇨🇴 Colombia· Cauca

Tasting notes

Character

• Experimental
  50
• Funky
  40
• Bright
  30
• Clean
  20

SPECIALTY INSTANT COFFEE ORIGIN | Piendamó, Cauca, Colombia NOTES | mango, pineapple, panela, red plum We took some of our favorite single originSingle originCoffee from one traceable place — a country at the loosest, a single farm or lot at the strictest — rather than a blend of sources. coffees and made them into instant coffee! We put as much care into our instant coffee as we do our roasting and produce everything in house. Take our instant and add hot water for instant coffee or even milk for an instant latte. This item comes with 6 pouches that make 1 - 8oz cup each Description of Coffee | MEET THE PRODUCER | Wilton Benitez is the owner of an innovative coffee company in the Cauca region of Colombia called Granja El Paraiso-92. Both the company and Wilton are renowned for growing unique coffee varietals and for pioneering new methods of coffee processing in the region. But, before Wilton added "coffee pioneer" to his LinkedIn profile, he was a trained chemical engineer! He has since redirected his scientific expertise toward his lifelong passion for cultivating coffee, and processing triumphs like this one are a delicious testament to that endeavor. TRUST THE PROCESS | After being handpicked at peak ripeness, the coffee cherries are sorted for quality by both size and density. They then undergo two rounds of sterilization, first with ozonated water, and second with ultraviolet light. The coffee cherries are in for a wild ride after this, as they're about to undergo three rounds of fermentation. The first round is 52 hours of anaerobic fermentationAnaerobic fermentationCherries or depulped seeds ferment in sealed, oxygen-free tanks. Produces intense, unusual flavors — cinnamon, bubblegum, boozy fruit — that divide opinion. in cherry at a temperature of 18 degrees Celsius, during which time yeast is added to the mixture. During this time, the mucilage is recovered so that it can be added back to the fermentation environment in the next round. The cherries are then pulped before heading into round two: anaerobic fermentation in mucilage for 48 hours, at a slightly warmer temperature of 21 degrees Celsius. The cherries undergo a third and final round of fermentation in an aerobic environment for 68 hours. After this, they are washedWashed processThe fruit is removed from the seed before drying, usually with fermentation and a water rinse. Tends to give clean, transparent cups where origin character shows clearly. using a thermal shockThermal shockAn experimental process that hits fermented cherry with rapid hot-then-cold water changes to lock aromatics into the seed. Associated with ultra-expressive competition lots. method: first, with water