Nano-Lot: Nuevo Beneficiadero (New Mill)

Cupping Notes: Fruity, Peach, Sweet

Roast Profile: Light

Process: Thermal Shock

Varietal: Caturra

Altitude: 6050 ft

Origin: Colombia, Cauca, Finca El Paraiso 92

This coffee is the work of coffee producer Wilton Benitez. Wilton is known for growing great coffees, but then also developing alternative post harvest processes. This is the second coffee we've purchased from Wilton, the first being the Koji Fermented Gesha. Nuevo Beneficidero is a "thermal shock" coffee where a particular strand of yeast is interacting with the coffee beans in an anaerobic environment all while the temperature is intentionally being altered. Sometimes thermal shocks have alternating temperatures, sometimes they're set at a particular temperature for a few days. This altered temperature and specific strand of yeast cause the coffee to ferment and develop different flavors. We thought this coffee was really great and hope that you do too. 

Why are we calling it nuevo beneficiadero? On July 25 a tragic fire broke out at the mill of Tio Conejo. Tio Conejo works with Wilton Benitez distributing his coffees in the United States. Tio Conejo is also a coffee producer and has helped Tug Hill Artisan Roasters get some great coffees. Unfortunately the mill burned to the ground. 
Upon learning the news, the coffee community quickly jumped to setting up a Gofundme campaign to help rebuild the mill. Tug Hill Artisan Roasters has an emergency fund, and we took some funds and donated to the effort. We would also ask that you seriously consider helping Tio Conejo rebuild its micromill. The Gufundme campaign is aiming to raise $18,000.00