Last updated: 2026-09-15T00:27:22.803Z

En rupture de stock

[0.0 out of 5 stars — 0 notes](https://www.coffeelist.co/fr/b/september-coffee-company/wilton-benitez-colombia-geisha-anaerobic-yeast-inoculated/reviews)

**Traitement:** [Lavé](https://www.coffeelist.co/fr/insights/processing-method/washed)

,

[Anaérobie](https://www.coffeelist.co/fr/insights/processing-method/anaerobic)

,

[Choc thermique](https://www.coffeelist.co/fr/insights/processing-method/thermal%20shock)

**Région:** [Cauca, Colombie 🇨🇴](https://www.coffeelist.co/fr/insights/region/690dc986-0f8d-4da0-89ed-1e8622a03fba)

**Variété:** [Geisha](https://www.coffeelist.co/fr/insights/variety/geisha)

**Altitude:** ~2100 m alt.

## Ce que dit la marque

> Impressions: Floral, Herbal, Peach Candy, Citrus Process: Anaerobic Washed with Yeast Inoculation + Thermal Shock (Lot P-06) Producer: Wilton Benitez Variety: Geisha Altitude: 2100 MASL Region: Cauca Country: Colombia Farm: Granja Paraiso 92 200G In the cup we get an intense sweetness with big aromatics of florals and spices. We taste peach candies, tropical fruit, lavender, and cardamom. This coffee has a unique and special journey. It starts with sterilizing selected coffees withozonated water, and a sterilization with ultraviolet light. After pulping the coffee is added to an anaerobic bioreactor for the start of its fermentation. And this is where things get interesting, Wilton adds a yeast commonly used in beer and wine (Saccharomyces cerevisiae var. diastaticus) which produces intense aromas, spicy character and citrus attributes. The coffee is anaerobically fermented for 52 hours followed by a thermal shock wash. The coffee is then dried in a controlled mechanical dryer for 46 hours. 26+ years being a coffee grower. 16+ years of experience with specialty coffee. Roaster. Q-grader processor. Non-certified tester but with a lifetime of experience in the tasting process. Paraíso 92 is a family farm that uses highly innovative farming systems such as terraces, drip irrigation, shading and laboratory nutrition count aimed to produce a unique coffee. Paraiso 92 has a processing plant, microbiology lab and quality lab. They are able to produce coffees through different processes such as washed, Natural, Honey and anaerobic coffees (single and twice fermentation). The use of bioreactors and specific microorganisms for controlled fermentation coupled with a constant control and monitoring of factors such as temperature, pH, brix degrees and electric conductivity make El Paraiso 92 ́s coffee to stand out from the rest and offer a value added like no other. All this allow the producer to have distinct, unique and standardized profiles and notes. Price Transparency: We Paid: $46.09CAD/KG Our Roasted Costs: $53CAD/KG

Original en anglais.

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# Wilton Benitez - Colombia Geisha Anaerobic Yeast Inoculated

[Voir sur le site du torréfacteur](https://september.coffee/products/wilton-benitez-geisha-p-06)

## Profil

### Caractéristiques gustatives

**Corps:** 33/100 — Léger et aux notes de thé (0) to Corsé et crémeux (100)

**Acidité:** 77/100 — Doux (0) to Vif et acidulé (100)

**Douceur:** 70/100 — Moins sucré (0) to Très sucré (100)

**Amertume:** 35/100 — Amertume subtile (0) to Amertume prononcée (100)

**Caractère:** 82/100 — Classique (0) to Funky et original (100)

**Niveau de torréfaction:** Claire à moyenne — 3/7, from Très claire (1) to Très foncée (7)

## Notes de dégustation

Cardamome

Agrumes

Floral

Lavande

Épices

Fruits tropicaux

Herbacé

Bonbon à la pêche

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