Colombia - Wilton Benitez - Advanced Anaerobic Yeast - Orange Bourbon

this is an orange bourbon varietal grown in huila, colombia, by producer wilton benitez and processed using an advanced anaerobic yeast fermentation method. that process, where coffee cherries ferment in a sealed, oxygen-free environment with selected yeasts, typically produces pronounced fruit-forward and fermentation-driven flavours with heightened complexity. roasted by five ways coffee roasters, it suits brewing methods that allow those process-driven characteristics to come through clearly, such as filter or pour-over, where clarity and sweetness are easier to control. expect a cup shaped more by its fermentation than by a traditional washed or natural profile.