Funky and fruity anaerobic thermal shock from Wilton Benitez! 

Wilton Benitez is renowned for producing some of the best coffee in the world on his farm, Granja El Paraíso 92. He uses modern techniques and science to push the boundaries of flavor. For the Sudan Rume C-01, the team hand-picks the ripest cherries and takes them to the mill. They are sorted for quality and density and sterilized in ozonated water, and again with ultraviolet light. The cherries undergo the “thermal-shocked” process in 90º Celsius water for 120 seconds. They are then pulped and fermented anaerobically for 96 hours with yeast and sanitized with an ozonated water injection, all while carefully monitoring pH and adjusting when needed. The coffee is removed, rinsed, and dried slowly at 38º Celsius for 46 hours until a final moisture of 11%. The coffee is then stabilized in grainpro bags before being exported. The result is a crazy complex coffee that’s just funky to let you know it’s special. We get wild flavors of guava, mango, and Citra hops.