Wilton Benitez Thermal Shock Red Bourbon

The second release in our Wilton Benitez series, this Red Bourbon coffee is processed by doubleanaerobic 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.

*Available only as 8oz bags!