Colombia Wilton Benitez - Thermo Shock
This coffee from Colombia, Cauca, is processed using double anaerobic fermentation and thermal shock. It has notes of raspberry, green grapes, sour candy, and rum.
- The coffee undergoes two controlled anaerobic fermentation stages with specific microorganisms.
- It goes through a thermal shock process involving hot and cold water washes.
Specifications
- Size
- 150g
- Grind
- Whole Beans
Variants (1)
- 150g / Whole Beans — 32.00 AUD — In stock
AI Readiness
Good foundation, but some important product data is still missing.
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