Colombian producer Wilton Benitez uses his background in chemical engineering to perfect coffee processing, and this unique Yellow Bourbon scored 96 points from Coffee Review! It went through thermal shock, where it was rinsed with hot and cold water, before being anaerobically fermented. We tasted orange, funfetti, jasmine, berry jam, and a whole bouquet of florals.

🌎Origin: Cauca, Colombia

⚗️ Process: Thermal Shock Anaerobic

🔬 Variety: Yellow Bourbon

⛰️ Elevation: 1,950 MASL

🔥 Roast: Light

⚖️ Bag Size: 8.8 oz (250 g)