Category: コーヒー
元化学エンジニアであるウィルトン・ベニテス氏は、コロンビアで最も革新的で高く評価されている生産者の一人です。このゲイシャロットは、52時間の嫌気性酵母発酵を経て、熱ショック（高温と低温にさらすことで独特の風味と香りを引き出す処理）を受けました。完熟トロピカルフルーツ、紅茶、パッションフルーツ、ジャスミン、そしてパンチのあるキーライムの酸味を感じました。
産地: コロンビア、カウカ
⚗️ 精製方法: 嫌気性酵母発酵
品種: ゲイシャ
⛰️ 標高: 1,950m
焙煎度: 浅煎り
⚖️ 袋サイズ: 8オンス
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.
