Category: 커피
전직 화학 엔지니어였던 Wilton Benitez는 콜롬비아에서 가장 혁신적이고 유명한 생산자 중 한 명입니다. 이 게샤 로트는 52시간의 혐기성 효모 발효를 거친 후 열충격(고온과 저온을 번갈아 가하며 독특한 풍미와 향을 이끌어내는 과정)을 받았습니다. 저희는 잘 익은 열대 과일, 홍차, 패션프루트, 자스민, 그리고 톡 쏘는 키라임 산미를 느꼈습니다.
원산지: 콜롬비아 카우카
⚗️ 가공 방식: 혐기성 효모 발효
품종: 게샤
⛰️ 고도: 1,950m
로스팅: 라이트
⚖️ 중량: 8oz
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.
