Wilton Benitez is a chemical engineer turned coffee producer who operates a microbiology lab on his family-run Granja 92 farm. This Caturra lot went through two anaerobic fermentation phases: first in the cherry with a yeast inoculation, then pulped with mucilage under strict processing protocols. We tasted lychee, ripe banana, mango, and pineapple.

🌎 Origin: Cauca, Colombia

⚗️ Process: Advanced Anaerobic Fermentation

🔬 Variety: Caturra

⛰️ Elevation: 1,900 MASL

🔥 Roast: Light-medium

⚖️ Bag Size: 250 g (8.8 oz)