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Overview
Wilton Benitez is a chemical engineer turned coffee producer who operates a microbiology lab on his family-run Granja 92 farm. This Caturra lot went through two anaerobic fermentation phases: first in the cherry with a yeast inoculation, then pulped with mucilage under strict processing protocols. We tasted lychee, ripe banana, mango, and pineapple.
🌎 Origin: Cauca, Colombia
⚗️ Process: Advanced Anaerobic Fermentation
🔬 Variety: Caturra
⛰️ Elevation: 1,900 MASL
🔥 Roast: Light-medium
⚖️ Bag Size: 250 g (8.8 oz)
About Broadsheet Coffee Roasters
Broadsheet was founded in 2017 in Cambridge, MA. They roast using a Loring S-35 Kestrel at their state-of-the-art Somerville facility, with an aim to accentuate sweetness, balance, and ease of brewing, while highlighting unique and outstanding flavors.