Gesha - Wilton Benitez GP92
Gesha - Wilton Benitez GP92
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GESHA - WILTON BENITEZ GP92
Variety: Gesha
Region: Piendamó, Cauca, Colombia
Farm: Granja Paraíso 92
Altitude: 1900 masl.
Processing: Anaerobic Fermentation, Thermal Shock
- Harvesting: Coffee cherries are hand-picked at peak ripeness.
- Sorting: The cherries are sorted by size and density to ensure quality.
- Sterilisation: The cherries undergo two stages of sterilisation, first with ozonated water and then with ultraviolet light.
- First Fermentation: Whole cherries are anaerobically fermented for 52 hours at 18°C with added yeast. During this stage, the mucilage is collected for reuse in the next phase.
- Pulping: The cherries are depulped before the second fermentation.
- Second Fermentation: The coffee is anaerobically fermented in mucilage for 48 hours at 21°C.
- Thermal Shock Washing: The beans are washed first with warm water at 40°C and then with cool water at 12°C.
- Drying: The beans are dried for 36 hours at variable temperatures: 40°C for the first 12 hours, followed by 35°C for 24 hours.
Flavors: Lemongrass, Iced Black Tea, Vanilla, Orange, Guava.
Description
Description
Coming to the Gesha, this cultivated strain from Panamanian Gesha genetics is all about elegance and tactility. The texture is remarkably smooth, silky, and deeply layered, carrying flavour with quiet confidence rather than force. It is the kind of coffee that completely disarms you before you know it, your jaw is on the floor faster than you can take the next sip. There is a calm precision to the cup, with clarity, balance, and depth unfolding effortlessly. No surprise that we are keeping a portion tucked away in our freezer for the next competition session. Some coffees are made to be revisited when it really counts.
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