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This coffee comes from the region of Cauca in south of Colombia. Cauca is relatively flat compared to other Colombian growing regions which means the coffee produced benefits from more consistent conditions. Wilton Benitez bring the cherries from his surrounding farms to his processing facility near a town called Piendamo, where he ferments the coffee for 36 hours. The coffee is depulped, washed and dried in his state of the art facility.
Origin: Cauca
Altitude: 1700-2100 MASL
Varietal: Castillo
Process: Washed
Producer: Wilton Benitez
This roast is best suited for espresso brew methods.
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