Wilton Benitez Pink Bourbon • Adv. Process Thermal Shock

About This Coffee

Pink Bourbon variety coffee from Wilton Benitez at Granja Paraiso 92 in Piendamo, Cauca, Colombia at 1950 meters elevation. Produced using advanced processing with thermal shock technology, including sterilization with ozonated water and UV light, two stages of anaerobic fermentation with microbial inoculation and bioreactor pressure control, followed by thermal shock to fix aromatic precursors before slow drying.

Origin

Piendamó (Colombia)

Flavor Notes

Roast Level

—

Processing

Anaerobic Fermentation, Thermal Shock

Typology

Arabica

Pink Bourbon

Buy from Roaster

HEX Coffee Roasters

Tanner Morita, Chandler Wrenn, and John Michael Cord founded HEX Coffee in 2015, beginning as an ambitious pop-up that challenged Charlotte's coffee landscape with nitro cold brew and coffee cocktails served alongside made-to-order waffles. These three visionaries understood that coffee culture needed more than just exceptional beans—it demanded an experience that bridged the gap between Charlotte's emerging beer scene and specialty coffee's potential. Their mission centers on "bringing bright, vibrant coffees" while building "relationally based supply chains built on mutual respect," ensuring each cup tells both the story of its origin and honors the growers behind it. HEX's roasting philosophy is unapologetically focused on "unashamedly bright coffees".

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