Lot
Wilton Benitez Tabi Natural – Colombia
From the public page of jbccoffeeroasters.com, read on September 1, 2026 · View the original page
Saved copy of that page (September 3, 2026) · View on the Internet Archive
Record contributed by Mary Williams
Lot data
- Country
- Colombia
- Species
- Arabica
- Varieties
- Tabi
- Process
- Natural
- Process detail
- sterilized with ozonated water and ultraviolet light; immersed in water heated to 90 degrees Celsius; microorganisms added during fermentation in anaerobic bioreactors; thermal shock with hot and cold temperatures; dried in cherry in ecological drying chambers for 36 hours to 11 percent humidity
- Fermentation
- Anaerobic
- Altitude
- 1,900 m
Where it comes from
Coffees from this lot
Cuppings
JBC Coffee Roasters (roaster) · cupped on their own roast
velvety, juicy, juicy fruit gum, papaya, strawberry candy, perfumy florals, guava, cherry
Each cupping is signed by whoever made it, on the product it names. Where there are several, they are shown one by one and never averaged.