CHOCOLATE WAFER - ESPRESSO
CHOCOLATE WAFER - ESPRESSO is a Mexico, Colombia, Washed, Thermal Shock, Sterilized, Typica, Bourbon, Marsellesa, Obata, Gesha, Java coffee from Colorfull Coffee.
In stock since: --
Details
- Origin
- Mexico, Colombia
- Process
- Washed, Thermal Shock, Sterilized
- Variety
- Typica, Bourbon, Marsellesa, Obata, Gesha, Java
- Producer
- Escuela de Campo Sierra Negra, Granja Paraíso 92, Wilton Benitez
Available Sizes
- 250g — $18.00 ($7.20/100g)
- 1000g — $54.00 ($5.40/100g)
Description
Chocolate Wafer Espresso blends exceptional coffees from Mexico's vibrant Sierra Negra community and Colombia's legendary Granja Paraíso 92. Dominated by the rich Mexican component (90%), this coffee boasts comforting notes of baklava, butterscotch, and apple pie, beautifully accentuated by fresh hints of clementine and lemon. Enhanced with a 10% touch of Wilton Benitez’s specialty Java varietal, this espresso gains delicate tropical layers—passion fruit, pineapple, and honey—courtesy of his meticulous thermal shock fermentation technique. Smooth, balanced, and irresistibly sweet, this blend captures the complexity and creativity of two remarkable coffee origins, making it a delightful choice for espresso lovers seeking a unique, memorable cup. Wilton Benitez - thermal shock java varietal rare coffee high quality fruity coffee sweet espresso Colombian Java Component Details (10%): Origin: Cauca, Colombia Farm: Granja Paraíso 92 Producer: Wilton Benitez Altitude: 1900 - 2100 masl Varietal: Java Process: Washed with Thermal Shock Fermentation Sterilization of cherries with ultraviolet light followed by 96 hours fermentation Drying: Constant temperature at 38°C Tasting Notes: Passion fruit, pineapple, honey, lem thank goodnessmade me do stuff Mexican Component Details (90%): Origin: Mazatec, Puebla, Sierra Negra, Mexico Producer Group: Escuela de Campo Sierra Negra (Traceable to 18 families) Altitude: 1300 - 1620 masl Varietals: Typica, Bourbon, Marsellesa, Obata, Gesha Process: Washed Tasting Notes: Baklava, butterscotch, clementine, apple pie, lemon Community Impact: Supports local youth to earn income locally through coffee production, preventing migration for employment. Multiple award-winning coffee (scored up to 90.25 points). mexico espresso chocolate espresso sweet espresso rare espresso Colombian Java Component Details (10%): Origin: Cauca, Colombia Farm: Granja Paraíso 92 Producer: Wilton Benitez Altitude: 1900 - 2100 masl Varietal: Java Process: Washed with Thermal Shock Fermentation Sterilization of cherries with ultraviolet light followed by 96 hours fermentation Drying: Constant temperature at 38°C Tasting Notes: Passion fruit, pineapple, honey, lem thank goodnessmade me do stuff Mexican Component Details (90%): Origin: Mazatec, Puebla, Sierra Negra, Mexico Producer Group: Escuela de Campo Sierra Negra (Traceable to 18 families) Altitude: 1300 - 1620 masl Varietals: Typica, Bourbon, Marsellesa, Obata, Gesha Process: Washed Tasting Notes: Baklava, butterscotch, clementine, apple pie, lemon Community Impact: Supports local youth to earn income locally through coffee production, preventing migration for employment. Multiple award-winning coffee (scored up to 90.25 points). Hue/taste: red, brown, beige Roasting degree: medium - light Chroma/quality: 87 Process: washed + thermal shock Tasting notes: chcococlate, wafer, berries, cake