Special Pre-Order: Wilton Benitez Tipica Thermal Shock

Origin: Colombia

Varietal: Tipica

Process: Thermal Shock

Elevation: 1900 MASL

Producer: Wilton Benitez (Granja El Paraíso-92)

Notes: Hazy IPA, Honeysuckle, Swedish Fish

1. Manual harvest. 

2. Selection by size. 

3. Selection by density. 

4. Sterilization with ozonated wáter. 

5. Sterilization with ultraviolet light. 

6. Cherry fermentation for 48 hours. 

7. During cherry fermentation we add yeast (Saccharomyces pastorianus). 8. Pulped Cherry. 

9. Fermentation for 68 hours. 

10. During cherry fermentation, natural grain juices are produced that are incorporated  in the second fermentation after pulping. 

11. Washed. 

12. Drying for 48 hours at 38 degrees centigrade