Benitez Granja 92

The two-phase anaerobic process gives it a depth I haven't found in other single-origin bags—almost syrupy and complex, but still clean. I brewed it in my V60 and the sweetness carried through even as it cooled. Already on my second bag.

The fermentation science really shows—I've brewed this Caturra three ways and each cup has that clean, layered sweetness you don't get from standard washed lots. The microbiology lab background isn't just marketing fluff; it translates to a complex but balanced cup that's worth every cent.

The microbiology background really shows here — the double anaerobic process gives it a depth that completely changed how my morning brew tastes. I could literally smell the fermentation complexity before I even poured it.