Sweet citrus, candy-like, juicy, bergamot

This is a unique presentation of the SL-28 varietal grown at Wilton Benitez's Granja Paraiso-92 that is perfect for those wanting to explore advanced processing and fermentation! The SL-28 varietal originates from Kenya and this is one of the first times we've tasted a thermal shock SL-28. Generally S-L28's grown in Kenya will red fruit leaning but this SL-28 grown in Colombia is very orange fruit tasting. In the cup, we find a candy-like presentation of orange and citrus notes tied to a sweet and juicy finish. The overall cup is very complex and layered due to the thermal shock processing making each sip super dynamic! Let this one cool. 

Please let this coffee rest for at least 2-3 weeks before brewing! This coffee will really open up in the coming weeks and can be brewed in a variety of ways.  

From Sorellina:

Whole cherries are thermal-shock washed prior to pulping and fermentation. Seeds and mucilage are then moved to an anaerobic bioreactor for fermentation along with a yeast-innolculation of Pichia kluyveri. 92 hours of total fermentation occur prior to drying and milling. Pichia kluyveri is a very interesting wild yeast, collected and replicated at Paraiso 92 with the goal of enhancing intense stone fruit aromas, and adding elegance and freshness to the coffee