ORANGE BOURBON - WILTON BENITEZ GP92 Variety: Orange BourbonRegion: Piendamó, Cauca, ColombiaFarm: Granja Paraiso 92 Altitude: 1900 masl. Processing: Double Fermentation, Thermal Shock, Washed Harvesting: Cherries are picked at around 95% ripeness and hand-sorted by density and size. Sterilisation: The cherries are sterilised with ozonated water and ultraviolet light. Heat Treatment: The cherries are immersed in water at 70°C for 30 seconds. Fermentation: This micro-lot undergoes a 72-hour double fermentation with yeast in cherry. Pulping: The cherries are depulped at the processing facility. Thermal Shock: The coffee is thermal shocked with warm water and then washed with cold water. 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: Peach Iced Tea, Mandarin, Passionfruit, Honey.
