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COLOMBIA WILTON BENITEZ YELLOW BOURBON

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COLOMBIA WILTON BENITEZ YELLOW BOURBON

Dropshot Coffee
Anaerobicyeast-inoculated (Saccharomyces pastorianus)96hthermal shockColombiaYellow Bourbon

Label tasting notes

Peach compote, jasmine tea, pineapple, yellow cherry

Estimated flavor profile

estimated

Based on coffee characteristics

AciditySweetnessAromaBodyAftertasteBitterness
Acidity
High
Sweetness
Very High
Aroma
Very High
Body
Very Low
Aftertaste
Low
Bitterness
Very Low

Derived from origin, process, roast level & tasting notes. Scores update as the community logs brews.

Region

La Macarena

Altitude

1950 masl

About this coffee

Yellow Bourbon from Wilton Benitez at La Macarena. Cherries are sanitised with ozone and UV light and dipped at 90°C for 30 seconds. After pulping they ferment 96 hours in an anaerobic bioreactor inoculated with Saccharomyces pastorianus, with pH and Brix adjusted along the way, before drying at 38°C. Peach compote, jasmine tea, pineapple and yellow cherries.