Colombia Wilton Benitez Red Bourbon Washed ESPRESSO Size:250gm initiating a 48-hour anaerobic fermentation

initiating a 48-hour anaerobic fermentation

Full bodied and sweet with notes of blueberry and green apple

Yields are relatively strong with an average productivity of 20 quintales of parchment per hectare (~1100 kg/ha)

Variety: Red Bourbon

The natural coffee lot produced at Haniku village in Kochere Woreda is traded as Tore Badiya while the natural coffee lot produced in Dari Kojuwa village in Hambella county

Colombia Wilton Benitez Red Bourbon Washed ESPRESSO Size:250gm initiating a 48-hour anaerobic fermentationOrigin : Colombia Region: Piendamo, Cauca Altitude: 1900masl Producer: Wilton Benitez Variety: Red Bourbon Process: Anaerobic Thermal Shock Washed Tasting notes: Clean, syrupy and sweet with notes of lychee, raspberry and red grape. This coffee comes from the region of Cauca in south of Colombia. Cauca is relatively flat compared to other Colombian growing regions which means the coffee produced benefits from more consistent conditions. This Red