23

Featured in Our 2024 Advent Calendar

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Frisson de Fruits - 94 Celcius (Advent 2024 - Day #23)

$24.00 CAD
By 94 Celcius
Origin Colombia
Region Piendamo, Cauca
Producer Wilton Benitez (Granja Paraiso 92)
Process Double Anaerobic Thermic Shock Washed
Varietal Red Bourbon
Elevation 2000
Tasting Notes Berries, Red Apple, Apricot
Minus Plus
Description
"I love this coffee from Wilton Benitez; it's a perfect balance between his more experimental processes and his more traditional offerings. You still get all the bold, extravagant flavors he's known for, but they're toned down just enough to be approachable. The sweetness of apple shines through on the first sip, and as the coffee cools, you begin to notice the complexity of wild berries emerging. It finishes with a velvety mouthfeel, reminiscent of apricot. Overall, it’s an excellent introduction to the distinctive style of Wilton Benitez. I really enjoy this coffee in V60 on a classic recipe.”

— Marc-Alexandre Emond-Boisjoly, Founder

Size: 300 grams of whole bean coffee. Roasted mid November 2024.

This coffee was featured in the Day 23 of the 2024 Advent Calendar!

If you're a subscriber to The Roasters Pack, don't forget - you can get free shipping by bundling with your on-going subscription! Be sure to use the code IMASUBSCRIBER at checkout.

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Frisson de Fruits - 94 Celcius (Advent 2024 - Day #23) Frisson de Fruits - 94 Celcius (Advent 2024 - Day #23)
$24.00

MORE ABOUT THE ROASTER

"I love this coffee from Wilton Benitez; it's a perfect balance between his more experimental processes and his more traditional offerings. You still get all the bold, extravagant flavors he's known for, but they're toned down just enough to be approachable. The sweetness of apple shines through on the first sip, and as the coffee cools, you begin to notice the complexity of wild berries emerging. It finishes with a velvety mouthfeel, reminiscent of apricot. Overall, it’s an excellent introduction to the distinctive style of Wilton Benitez. I really enjoy this coffee in V60 on a classic recipe.”

— Marc-Alexandre Emond-Boisjoly, Founder

BREW GUIDE

Brewing tips from the roaster:

Use a 1:16 ratio, with 20g coffee to 320g water. 

At 0m00s, bloom with 40g of water over the coffee grounds, ensuring even saturation. Stir gently or swirl the dripper. At 0m45s, pour 160g of water in this stage, bringing the total weight to 200g by around 1m30s. Pour steadily, avoiding pouring too much directly onto the sides of the filter. At ~2m00s, continue pouring the remaining water (120g) in a slow, controlled circular motion. Your total water should now be 320g by 3m00s. Let the coffee finish dripping through the filter completely. The total brew time should be around 3m30s to 4m00s. If the water takes significantly longer, the grind might be too fine. If it’s faster, the grind might be too coarse.

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