Gesha - Wilton Benitez

What to Expect

This is Wilton Benitez's Gesha from Granja Paraiso in Cauca, processed with thermal shock anaerobic fermentation. Expect a floral, intensely aromatic cup with pronounced sweetness and a delicate, tea-like body. The thermal shock process amplifies the Gesha's natural elegance, pushing lychee, rose water, and citrus peel into sharp focus.

The Cup

The body is light and silky, almost ethereal. This is a tea-like coffee with a refined mouthfeel that doesn't weigh you down. Acidity is bright and citric, with a clean, sparkling quality that carries the floral and stone fruit notes through the finish. The thermal shock anaerobic process intensifies sweetness and clarity without tipping into funky territory. It's clean, complex, and precise. If you're used to heavier, chocolatey coffees, this will feel like a different drink entirely.

Who This Is For

This is for drinkers who appreciate delicate, floral coffees and want to experience what controlled fermentation can do to an already exceptional variety. If you enjoy nuance over power, this will reward careful brewing.

If you prefer a bold, full-bodied cup with low acidity and straightforward chocolate notes, this will feel too light and too bright.

Best for: Adventurous filter drinkers who love floral, fruit-forward coffees and want to explore high-end processing.

How to Brew This Coffee

A V60 will give you maximum clarity and let the lychee and rose water notes shine without interference. Filter methods like Chemex or Kalita Wave work beautifully here, preserving the delicate body and floral character. An Aeropress with a light touch (lower temperature, shorter brew time) can highlight the sweetness while keeping the tea-like texture intact.