Last updated: 2026-09-14T22:23:14.600Z

Esgotado

[0.0 out of 5 stars — 0 classificações](https://www.coffeelist.co/pt/b/black-white-coffee-roasters/wilton-benitez-thermal-shock-caturra/reviews)

**Processo:** [Aeróbico](https://www.coffeelist.co/pt/insights/processing-method/aerobic)

,

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

,

[Choque térmico](https://www.coffeelist.co/pt/insights/processing-method/thermal%20shock)

**Região:** [Piendamó, Colômbia 🇨🇴](https://www.coffeelist.co/pt/insights/region/729953ef-8b63-42ea-beb4-9b9efcaf97b5)

**Variedade:** [Caturra](https://www.coffeelist.co/pt/insights/variety/caturra)

**Altitude:** ~1900 m acima do nível do mar

## O que a marca diz

> MEET THE PRODUCER | Wilton Benitez is the owner of an innovative coffee company in the Cauca region of Colombia called Granja El Paraiso-92. Both the company and Wilton are renowned for growing unique coffee varietals and for pioneering new methods of coffee processing in the region. But, before Wilton added "coffee pioneer" to his LinkedIn profile, he was a trained chemical engineer! He has since redirected his scientific expertise toward his lifelong passion for cultivating coffee, and processing triumphs like this one are a delicious testament to that endeavor. TRUST THE PROCESS | After being handpicked at peak ripeness, the coffee cherries are sorted for quality by both size and density. They then undergo two rounds of sterilization, first with ozonated water, and second with ultraviolet light. The coffee cherries are in for a wild ride after this, as they're about to undergo three rounds of fermentation. The first round is 52 hours of anaerobic fermentation in cherry at a temperature of 18 degrees Celsius, during which time yeast is added to the mixture. During this time, the mucilage is recovered so that it can be added back to the fermentation environment in the next round. The cherries are then pulped before heading into round two: anaerobic fermentation in mucilage for 48 hours, at a slightly warmer temperature of 21 degrees Celsius. The cherries undergo a third and final round of fermentation in an aerobic environment for 68 hours. After this, they are washed using a thermal shock method: first, with water at 40 degrees Celsius, and second, with water at a chilly 12 degrees Celsius. Finally (finally!), the cherries are dried for 48 hours at a consistent temperature of 38 degrees centigrade. TAKE A SIP | Coffee industry folk and casual consumers alike will rejoice in this cup! For a thermal shock coffee, it's quite balanced, and it manages to pull off tropical fruit flavors (like mango and pineapple) without being downright intense. Stone fruit, like red plum, is also readily apparent. A super-sweetness, similar to panela, further helps to strike this balance between processing and approachability, making this a great "entry-level" thermal shock coffee for those who might've been a tad apprehensive. ___________________________________________________________________________ Origin | Piendamó, Cauca, Colombia Producer | Wilton Benitez Farm | La Macarena Process | Thermal Shock Variety | Caturra Elevation | 1900 masl

Original em inglês.

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# Wilton Benitez - Thermal Shock Caturra

[Ver no site do torrefator](https://www.blackwhiteroasters.com/products/r-wilton-benitez-thermal-shock-caturra)

## Perfil

### Características de sabor

**Corpo:** 28/100 — Leve e semelhante ao chá (0) to Encorpado e cremoso (100)

**Acidez:** 74/100 — Suave (0) to Vivo e ácido (100)

**Doçura:** 71/100 — Menos doce (0) to Muito doce (100)

**Amargor:** 25/100 — Amargor subtil (0) to Amargor pronunciado (100)

**Caráter:** 80/100 — Clássico (0) to Funky e original (100)

**Nível de torra:** Clara — 2/7, from Muito clara (1) to Muito escura (7)

## Notas de prova

Manga

Abacaxi

Panela

Ameixa vermelha

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