Wilton Benitez Thermal Shock Red Bourbon

Regular price $38.00
Sale price $38.00 Regular price

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!

Coffee Details

  • Location

    Granja Paraiso 92, Piendamo, Cauca, Colombia

  • Elevation

    1950 MASL

  • Roast

    Light

  • Weight

    8oz

  • Varietals

    Red Bourbon

  • Process

    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

Customer Reviews

Based on 3 reviews
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(2)
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33%
(1)
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J
Jay
Red Bourbon Wilton Benitez

One of the best coffee Ive tasted. The rasberry is definitely prominent. I will be picking up another bag.

W
Will
“Interesting” coffee

Caveat that I usually don’t like experimentally processed coffees…I felt it was time to try again.

Interesting coffee with some berry notes, but artificial tasting is how I’d describe the fruit character. Like a fake fruit flavor.

Not a fan and obviously this is an expensive offering.

C
Claeto Ramel

Superb!