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Continuum Coffee Roasters

Wilton Benitez Koji Striped Bourbon - Colombia

Thermal shock

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Roaster’s Tasting Notes

Tropical fruit, lychee, flowers

“Special release with a silky texture and floral, tropical notes. Roaster's tasting notes: starfruit, lychee, gardenia.”

— Continuum Coffee Roasters

The details

Origins
Piendamó, Cauca, Colombia
Elevation
1,900 m
Variety
Striped Bourbon
Process
Thermal shock

Koji thermal shock: cherries exposed to hot water, followed by two anaerobic fermentations with cultures including Aspergillus oryzae.

Details as published by Continuum Coffee Roasters

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