Wilton Benitez Colombia Geisha

Notes: Violets, Preserved Lemon, Rhubarb, and Ripe PapayaOrigin: Piendamo, Cuaca, ColombiaProduc...

{"id":8740070523103,"title":"Wilton Benitez Colombia Geisha","handle":"wilton-benitez-colombia-geisha","description":"\u003cdiv style=\"text-align: center;\" class=\"text-center\" data-mce-style=\"text-align: center;\"\u003e\n\u003cdiv style=\"text-align: left;\" data-mce-style=\"text-align: left;\"\u003eNotes: Violets, Preserved Lemon, Rhubarb, and Ripe Papaya\u003cbr\u003eOrigin: Piendamo, Cuaca, Colombia\u003cbr\u003eProducer: Wilton Benitez\u003cbr\u003eFarm: La Macarena\u003cbr\u003eProcess: Yeast Inoculated Anaerobic Natural\u003c\/div\u003e\n\u003cdiv style=\"text-align: left;\" data-mce-style=\"text-align: left;\"\u003e\n\u003cp\u003eYeast: Saccharomyces cerevisae var. diastaticus\u003c\/p\u003e\n\u003cp\u003eFermentation: 52 hours in an Anaerobic Bioreactor\u003c\/p\u003e\nAltitude: 1900 MASL\u003cbr\u003eVariety: Geisha\u003c\/div\u003e\n\u003cdiv style=\"text-align: left;\" data-mce-style=\"text-align: left;\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: left;\" data-mce-style=\"text-align: left;\"\u003eChemical engineer turned top notch coffee grower, Wilton Benitez is one to know. He is a highly specialized coffee producer, with a lifetime of experience in cultivating exotic and sought after coffee.\u003cbr\u003eWilton’s company has a processing plant in the region of Cauca, Colombia, where he and his team ensure the same standard of quality, from regional lots to microlots.\u003cbr\u003eIf that’s not enough to convince, Wilton measures absolutely everything at a chemical level, calculating fermentation and nutrition in one of his labs (Yep, we said labs. Plural).\u003cbr\u003eAt the very top level, his coffees have been turning heads these last few years, and we are so excited to have one of his coffee in our lineup!\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"text-align: left;\" itemtype=\"http:\/\/schema.org\/Offer\" itemscope=\"\" itemprop=\"offers\" data-mce-style=\"text-align: center;\"\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: left;\" itemtype=\"http:\/\/schema.org\/Offer\" itemscope=\"\" itemprop=\"offers\" data-mce-style=\"text-align: center;\"\u003eThis Geisha was inoculated with saccharomyces cerevisae yeasts prior to fermentation to increase punchy citrus flavours and intense florals\u003c\/div\u003e","published_at":"2024-07-23T15:34:41-06:00","created_at":"2024-07-17T15:27:53-06:00","vendor":"Roasti Coffee Co.","type":"Coffee","tags":[],"price":2700,"price_min":2700,"price_max":2700,"available":true,"price_varies":false,"compare_at_price":null,"compare_at_price_min":0,"compare_at_price_max":0,"compare_at_price_varies":false,"variants":[{"id":46136930992351,"title":"227g Whole Bean","option1":"227g Whole Bean","option2":null,"option3":null,"sku":"","requires_shipping":true,"taxable":false,"featured_image":null,"available":true,"name":"Wilton Benitez Colombia Geisha - 227g Whole Bean","public_title":"227g Whole Bean","options":["227g Whole Bean"],"price":2700,"weight":227,"compare_at_price":null,"inventory_quantity":-29,"inventory_management":null,"inventory_policy":"deny","barcode":"","requires_selling_plan":false,"selling_plan_allocations":[]}],"images":["\/\/roasti.ca\/cdn\/shop\/files\/FullSizeRender_9105b871-d6ba-4eda-ab1d-f7741557ddaf.jpg?v=1721770484"],"featured_image":"\/\/roasti.ca\/cdn\/shop\/files\/FullSizeRender_9105b871-d6ba-4eda-ab1d-f7741557ddaf.jpg?v=1721770484","options":["Size"],"media":[{"alt":null,"id":35979560616159,"position":1,"preview_image":{"aspect_ratio":1.0,"height":2844,"width":2844,"src":"\/\/roasti.ca\/cdn\/shop\/files\/FullSizeRender_9105b871-d6ba-4eda-ab1d-f7741557ddaf.jpg?v=1721770484"},"aspect_ratio":1.0,"height":2844,"media_type":"image","src":"\/\/roasti.ca\/cdn\/shop\/files\/FullSizeRender_9105b871-d6ba-4eda-ab1d-f7741557ddaf.jpg?v=1721770484","width":2844}],"requires_selling_plan":false,"selling_plan_groups":[],"content":"\u003cdiv style=\"text-align: center;\" class=\"text-center\" data-mce-style=\"text-align: center;\"\u003e\n\u003cdiv style=\"text-align: left;\" data-mce-style=\"text-align: left;\"\u003eNotes: Violets, Preserved Lemon, Rhubarb, and Ripe Papaya\u003cbr\u003eOrigin: Piendamo, Cuaca, Colombia\u003cbr\u003eProducer: Wilton Benitez\u003cbr\u003eFarm: La Macarena\u003cbr\u003eProcess: Yeast Inoculated Anaerobic Natural\u003c\/div\u003e\n\u003cdiv style=\"text-align: left;\" data-mce-style=\"text-align: left;\"\u003e\n\u003cp\u003eYeast: Saccharomyces cerevisae var. diastaticus\u003c\/p\u003e\n\u003cp\u003eFermentation: 52 hours in an Anaerobic Bioreactor\u003c\/p\u003e\nAltitude: 1900 MASL\u003cbr\u003eVariety: Geisha\u003c\/div\u003e\n\u003cdiv style=\"text-align: left;\" data-mce-style=\"text-align: left;\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: left;\" data-mce-style=\"text-align: left;\"\u003eChemical engineer turned top notch coffee grower, Wilton Benitez is one to know. He is a highly specialized coffee producer, with a lifetime of experience in cultivating exotic and sought after coffee.\u003cbr\u003eWilton’s company has a processing plant in the region of Cauca, Colombia, where he and his team ensure the same standard of quality, from regional lots to microlots.\u003cbr\u003eIf that’s not enough to convince, Wilton measures absolutely everything at a chemical level, calculating fermentation and nutrition in one of his labs (Yep, we said labs. Plural).\u003cbr\u003eAt the very top level, his coffees have been turning heads these last few years, and we are so excited to have one of his coffee in our lineup!\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"text-align: left;\" itemtype=\"http:\/\/schema.org\/Offer\" itemscope=\"\" itemprop=\"offers\" data-mce-style=\"text-align: center;\"\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: left;\" itemtype=\"http:\/\/schema.org\/Offer\" itemscope=\"\" itemprop=\"offers\" data-mce-style=\"text-align: center;\"\u003eThis Geisha was inoculated with saccharomyces cerevisae yeasts prior to fermentation to increase punchy citrus flavours and intense florals\u003c\/div\u003e"}

Notes: Violets, Preserved Lemon, Rhubarb, and Ripe Papaya
Origin: Piendamo, Cuaca, Colombia
Producer: Wilton Benitez
Farm: La Macarena
Process: Yeast Inoculated Anaerobic Natural

Yeast: Saccharomyces cerevisae var. diastaticus

Fermentation: 52 hours in an Anaerobic Bioreactor

Altitude: 1900 MASL
Variety: Geisha

Chemical engineer turned top notch coffee grower, Wilton Benitez is one to know. He is a highly specialized coffee producer, with a lifetime of experience in cultivating exotic and sought after coffee.
Wilton’s company has a processing plant in the region of Cauca, Colombia, where he and his team ensure the same standard of quality, from regional lots to microlots.
If that’s not enough to convince, Wilton measures absolutely everything at a chemical level, calculating fermentation and nutrition in one of his labs (Yep, we said labs. Plural).
At the very top level, his coffees have been turning heads these last few years, and we are so excited to have one of his coffee in our lineup!

This Geisha was inoculated with saccharomyces cerevisae yeasts prior to fermentation to increase punchy citrus flavours and intense florals

Wilton Benitez Colombia Geisha

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