Wilton Benitez Gesha

I’m still thinking about that 52-hour anaerobic yeast fermentation days later—the cup is unlike anything I’ve brewed before, with a complexity that shifts from floral to fruity as it cools. The beans arrived whole and perfectly roasted, and even my first pour-over felt like a special occasion.

I've brewed a lot of gesha over the years, but this one stands out for how clean and layered the cup is—the yeast fermentation really shows in the complexity without any funk. The beans are dense and aromatic even before grinding, and the finish lingers in a way that makes the price feel justified.

The 52-hour anaerobic yeast fermentation really comes through—this is the most complex cup I've brewed in a while, with layers that keep unfolding as it cools. Wilton's engineering background clearly shows in how balanced and clean the finish is. I've already ordered another bag.