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MODCUP PINK BOURBON COFFEE BEANS

MODCUP PINK BOURBON COFFEE BEANS

$35.00
$35.00
Sale Sold out
• Light Roast Whole Coffee Beans
• Anaerobic Thermal Shock Processed
• Origin: Piendamó, Cauca, Colombia
• Notes: Passion Fruit, Lychee, Pineapple, Strawberry-Rhubarb, Buttery Yogurt

This coffee is wildly modern, intensely fruity, and incredibly complex, showcasing Wilton Benitez’s mastery in experimental processing. It’s an experience in every sip, perfect for coffee lovers seeking bold, innovative flavors. 
The producer Wilton Benitez is best described as a coffee scientist, fusing chemical engineering expertise with cutting-edge processing techniques. As the mastermind behind Granja Paraíso 92, a highly innovative coffee farm in Cauca, Colombia, Wilton has revolutionized coffee fermentation and quality control, creating some of the most experimental and sought-after micro-lots in the world.
His on-site microbiology lab, advanced fermentation systems, and precision drying techniques push the boundaries of flavor, making every cup an unparalleled sensory experience.
Wilton’s Thermal Shock Method is a multi-stage process designed to enhance clarity, sweetness, and complexity, ensuring every cup is a sensory masterpiece.
This is a true connoisseur’s coffee, ideal for those who appreciate rare micro-lots, experimental fermentations, and boundary-pushing flavor. Best enjoyed through pour-over, espresso, or cold brewing to capture its full depth and complexity.
Return and Refund Policy

DELIVERY AND RETURNS

Allow one week for preparation of shipment. Tracking info will be emailed as soon as your order has been shipped. Each Producer sets their own return and refund policy (displayed in the product description above). Refer to our terms for more details.
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  • HARVESTED BY HAND

    Coffee cherries are harvested at peak ripeness. They are then washed with ozonated water and UV light, removing unwanted microbes while preserving desirable flavors.

  • ANAEROBIC FERMENTATION

    Carefully controlled yeast fermentation unlocks deeper complexity: 52-hour whole cherry fermentation at 18°C enhances floral aromatics and fruit intensity. 48-hour mucilage fermentation at 21°C develops sweetness and a layered fruit profile.

  • WASHING AND DRYING

    A rapid hot (40°C) and cold (12°C) rinse locks in delicate aromatics, ensuring clarity in the cup. A 36-hour drying process at gradually reduced temperatures preserves integrity and highlights natural flavors.
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HAVE YOU EVER TASTED ACTUAL COFFEE AROMA? HAVE YOU EVER TASTED ACTUAL COFFEE AROMA? HAVE YOU EVER TASTED ACTUAL COFFEE AROMA? HAVE YOU EVER TASTED ACTUAL COFFEE AROMA? HAVE YOU EVER TASTED ACTUAL COFFEE AROMA? HAVE YOU EVER TASTED ACTUAL COFFEE AROMA? HAVE YOU EVER TASTED ACTUAL COFFEE AROMA? HAVE YOU EVER TASTED ACTUAL COFFEE AROMA? HAVE YOU EVER TASTED ACTUAL COFFEE AROMA?
Standard long-shelf-life supermarket coffee (especially pre-ground) is produced from lower-grade beans and often contains detectable levels of mold toxins. These mycotoxins originate mainly from improper drying or storage in humid conditions before roasting.
Commercial blends sold in supermarkets are typically dark-roasted at high temperatures. This intense roasting masks bean defects and produces the strong, familiar “coffee” aroma that most consumers associate with coffee.
In contrast, specialty coffees processed through controlled anaerobic fermentation followed by slow or light roasting preserve a much wider range of delicate volatile compounds. These coffees frequently exhibit pronounced fruit-forward, floral, or wine-like flavors that are unfamiliar to drinkers accustomed to conventional dark roasts.
Anaerobic fermentation combined with lighter roasting degrees results in lower perceived acidity and reduced bitterness compared with traditional dark roasts. Light roasts also retain significantly higher levels of chlorogenic acids and other natural antioxidants.