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. Colombiaó× ·Process: Advanced Anaerobic Fermentation Variety: Caturra1D?Elevation: 1.900 MASL 3 4 Roast: Light-mediumó×¶òBag Size: 250 g (8.8 oz).


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