Wilton Benitez - Colombia Geisha Anaerobic Yeast Inoculated If you prioritize clarity and

If you prioritize clarity and can be patient

and then an anaerobic phase for another 12 hours

and sustainability

they took no small measures

Wilton Benitez - Colombia Geisha Anaerobic Yeast Inoculated If you prioritize clarity andImpressions: Floral, Herbal, Peach Candy, Citrus Process: Anaerobic Washed with Yeast Inoculation + Thermal Shock (Lot P 06) Producer: Wilton Benitez Variety: Geisha Altitude: 2100 MASL Region: Cauca Country: Colombia Farm: Granja Paraiso 92 200G In the cup we get an intense sweetness with big aromatics of florals and spices. We taste peach candies, tropical fruit, lavender, and cardamom. This coffee has a unique and special journey. It starts with