September - Wilton Benitez Geisha

In the cup you will get an intense sweetness with big aromatics of florals and spices. You will taste peach candies, tropical fruit, lavender, and cardamom. This coffee from Paraiso 92 undergoes a meticulous journey beginning with sterilization using ozonated water and ultraviolet light, followed by anaerobic fermentation with a specialized yeast strain for 52 hours, resulting in intense aromas, spicy character, and citrus attributes. The farm, with over 26 years of coffee growing experience, employs innovative techniques such as terraces, drip irrigation, and controlled fermentation processes using bioreactors and specific microorganisms. Their dedication to quality is evident through constant monitoring of factors like temperature and pH, allowing for distinct and standardized flavor profiles that set their coffee apart in the market.