Wilton Benitez - Bourbon Papayo, Anaerobic + Natural
Notes: Orange Creamsicle, Magnolia, Papaya & Drinking Chocolate
Producer: Wilton Benitez
Origin: Piendamo, Colombia
Process: Anaerobic + Natural
There are many different variations of the coffee cultivar, "bourbon." While it has no relationship to Kentucky Whiskey, there is still much to get excited about. Bourbon Papayo is a long-shaped bean resembling that of a ripe papaya. Its distinctive look caused for extra attention during harvest - resulting in the discovery of either a new genetic mutation or a whole new variety entirely.
With good reason, Wilton has become one of our most popular producers to date. His expertise in coffee fermentation and genetics has set him apart from mostly everyone else in the industry. His coffees are expressive, distinctive & nothing short of stunning.
This mini lot of Papayo is a jaw dropper. Another fine example of the extraordinary spectrum that can be achieved through quality & innovation. This coffee is juicy, reminding us of an orange creamsicle. The wonderfully sticky texture coats your mouth in tropical fruits accompanied by a mid-weight drinking-chocolate note that sleeps on your palate for moments afterward. And as always - All fruit, never funk.
This coffee deserves extra attention so we are running a pre-release for the coffee nerds interested. This coffee will NOT be available in the cafes & we will be roasting to order. Try it in our cafe on pourover or espresso at the end of the month.
THIS COFFEE WON A GOLD MEDAL FOR ESPRESSO IN GOLDEN BEAN THE AMERICAS '24
GOLD MEDAL WINNING RECIPE: 30% PAPAYO X 70% SIDRA
Notes: Orange Creamsicle, Magnolia, Papaya & Drinking Chocolate
Producer: Wilton Benitez
Origin: Piendamo, Colombia
Process: Anaerobic + Natural
There are many different variations of the coffee cultivar, "bourbon." While it has no relationship to Kentucky Whiskey, there is still much to get excited about. Bourbon Papayo is a long-shaped bean resembling that of a ripe papaya. Its distinctive look caused for extra attention during harvest - resulting in the discovery of either a new genetic mutation or a whole new variety entirely.
With good reason, Wilton has become one of our most popular producers to date. His expertise in coffee fermentation and genetics has set him apart from mostly everyone else in the industry. His coffees are expressive, distinctive & nothing short of stunning.
This mini lot of Papayo is a jaw dropper. Another fine example of the extraordinary spectrum that can be achieved through quality & innovation. This coffee is juicy, reminding us of an orange creamsicle. The wonderfully sticky texture coats your mouth in tropical fruits accompanied by a mid-weight drinking-chocolate note that sleeps on your palate for moments afterward. And as always - All fruit, never funk.
This coffee deserves extra attention so we are running a pre-release for the coffee nerds interested. This coffee will NOT be available in the cafes & we will be roasting to order. Try it in our cafe on pourover or espresso at the end of the month.
THIS COFFEE WON A GOLD MEDAL FOR ESPRESSO IN GOLDEN BEAN THE AMERICAS '24
GOLD MEDAL WINNING RECIPE: 30% PAPAYO X 70% SIDRA
Notes: Orange Creamsicle, Magnolia, Papaya & Drinking Chocolate
Producer: Wilton Benitez
Origin: Piendamo, Colombia
Process: Anaerobic + Natural
There are many different variations of the coffee cultivar, "bourbon." While it has no relationship to Kentucky Whiskey, there is still much to get excited about. Bourbon Papayo is a long-shaped bean resembling that of a ripe papaya. Its distinctive look caused for extra attention during harvest - resulting in the discovery of either a new genetic mutation or a whole new variety entirely.
With good reason, Wilton has become one of our most popular producers to date. His expertise in coffee fermentation and genetics has set him apart from mostly everyone else in the industry. His coffees are expressive, distinctive & nothing short of stunning.
This mini lot of Papayo is a jaw dropper. Another fine example of the extraordinary spectrum that can be achieved through quality & innovation. This coffee is juicy, reminding us of an orange creamsicle. The wonderfully sticky texture coats your mouth in tropical fruits accompanied by a mid-weight drinking-chocolate note that sleeps on your palate for moments afterward. And as always - All fruit, never funk.
This coffee deserves extra attention so we are running a pre-release for the coffee nerds interested. This coffee will NOT be available in the cafes & we will be roasting to order. Try it in our cafe on pourover or espresso at the end of the month.
THIS COFFEE WON A GOLD MEDAL FOR ESPRESSO IN GOLDEN BEAN THE AMERICAS '24
GOLD MEDAL WINNING RECIPE: 30% PAPAYO X 70% SIDRA