Floral like honeysuckle, Rock melon, Papaya, long buttery aftertaste
Acidity: ●●●○○ - Body: ●●●○○
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Red Bourbon
Thermal Shock
Description Wilton Benitez, a former chemical engineer, now leads innovation at Granja El Paraíso-92 in Cauca, Colombia. Known for his advanced coffee processing methods, this Red Bourbon showcases his thermal shock technique with precision and care.
Expect a sweet, clean cup with brown sugar notes and layered fruit complexity. It's a gentle, approachable introduction to experimental processing, crafted with science, passion, and purpose.
