A blend of three coffees: a washed Colombia, a washed Ethiopia and a thermal-shock anaerobic from Wilton Benitez’s Al Paraiso 92 Cauca farm. Founded in 2013, modcup focuses on fresh roasting and distinctive natural-processed coffees. This special release is available to members of modcup’s Deepcuts list. Visit modcup.com for more information.
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Sunburst
A blend of four coffees: a washed Colombia, a Colombia co-fermented with peaches, a Colombia co-fermented with strawberries and a washed Ethiopia. Founded in 2013, modcup focuses on fresh roasting and distinctive natural-processed coffees. This special release is available to members of modcup’s Deepcuts list. Visit modcup.com for more information.
Da Funk
A blend of two coffees: an Ethiopia Guji natural and a Café La Granja, Colombia natural. Founded in 2013, modcup focuses on fresh roasting and distinctive natural-processed coffees. This special release is available to members of modcup’s Deepcuts list. Visit modcup.com for more information.
Ethiopia Gesha Village Lot 108
Produced from trees of the rare Ethiopia-derived botanical variety Gesha (also Geisha) by Adam and Rachel Overton. With its generally elongated beans and distinctive floral and crisp, often chocolaty cup, the Gesha variety continues to distinguish itself as one of the world’s most unique coffees. Although the Gesha variety originated in Ethiopia, it was “discovered” by the coffee world in 2004
Colombia Cafe La Granja Pink Bourbon
Produced by Rigoberto Herrera at Granja La Esperanza in Colombia, entirely of the Pink Bourbon variety of Arabica, and processed by the anaerobic natural method, in which the coffee is fermented in the whole fruit with limited access to oxygen before drying. Founded in 2013, modcup coffee focuses on fresh roasting and distinctive natural-processed coffees. This special release is available to
Colombia Cafe La Granja Sudan Rume Natural
Comprised entirely of beans from the rare Sudan Rume, a presumably very old variety of Arabica originally selected from wild trees growing on the Boma Plateau of Sudan, close to the border with Ethiopia. Produced by Rigoberto Herrera at Granja La Esperanza in Colombia and processed by the natural method (dried in the whole fruit). Founded in 2013, modcup coffee focuses on fresh roasting and
Colombia Wilton Benitez Red Bourbon
Produced by Wilton Benitez of Granja Paraiso 92, entirely of the Red Bourbon variety of Arabica, and processed by the double-anaerobic thermal shock method, in which the coffee fruit, after having been first sanitized with ozone, undergoes two stages of fermentation. First, the whole cherries are submerged under water for 48 hours, then the beans are pulped and fermented with wine yeasts. Founded
Colombia Wilton Benitez Yellow Bourbon
Produced by Wilton Benitez of Granja Paraiso 92, entirely of the Yellow Bourbon variety of Arabica, and processed by the double-anaerobic thermal shock method, in which the coffee fruit, after having been first sanitized with ozone, undergoes two stages of fermentation. First, the whole cherries are submerged under water for 48 hours, then the beans are pulped and fermented with wine yeasts.
Colombia Wilton Benitez Gesha Thermal Shock Wine Yeast
This outstanding coffee was selected as the No. 28 coffee on Coffee Review’s list of the Top 30 Coffees of 2024. Produced by Wilton Benitez of Granja Paraiso 92, entirely of the Gesha variety of Arabica, and processed by the double-anaerobic thermal shock method, in which the coffee fruit, after having been first sanitized with ozone, undergoes two stages of fermentation. First, the whole cherries
Colombia Wilton Benitez Striped Bourbon Thermal Shock
Produced by Wilton Benitez of Granja Paraiso 92, entirely of the Striped Bourbon variety of Arabica, and processed by the double-anaerobic thermal shock method, in which the coffee fruit, after having been first sanitized with ozone, undergoes two stages of fermentation. First, the whole cherries are submerged under water for 48 hours, then the beans are pulped and fermented with wine yeasts.
Colombia Wilton Benitez Natural Decaf
Produced by Wilton Benitez of Gran Paraiso 92, from trees of the Colombia and Caturra varieties of Arabica, and decaffeinated in Colombia using ethyl acetate, a solvent derived from sugar cane. Founded in 2013, modcup coffee focuses on fresh roasting and distinctive natural-processed coffees. Visit modcup.com for more information.
Colombia Rigoberto Herrera Granja La Esperanza Hybrid Washed Gesha
Produced by Rigoberto Herrera of Granja La Esperanza, entirely of the Gesha variety of Arabica, and processed by a proprietary hybrid washed method, in which the whole cherries are fermented in water for 19-22 hours. Then, the fruit is depulped and undergoes a second fermentation begins, this time in parchment and mucilage for 35 hours. Founded in 2013, modcup coffee focuses on fresh roasting and
Colombia Chiroso Caturra Washed
Produced at Finca Granito de Oro, entirely of the Caturra Chiroso variety of Arabica, and processed by the traditional washed method (fruit skin and pulp removed before drying). Founded in 2013, modcup coffee focuses on fresh roasting and distinctive natural-processed coffees. Visit modcup.com for more information.
Shop for the Top 30 Coffees of 2023
Resolve to Drink Better Coffee in 2024 If you're looking to drink better coffee in 2024, we’re pleased to help facilitate your shopping by providing links to roasters’ websites where some of the Top 30 coffees of 2023 may be available for purchase. As of the morning of Monday, January 1st, 2024, the Top 30 coffees below were available for purchase on roasters’ websites: No. 2 | Review | Shop
Wilton Benitez Colombia Sidra
This exceptional coffee was selected as the No. 4 coffee on Coffee Review’s list of the Top 30 Coffees of 2023. Produced by Wilton Benitez of Granja Paraiso 92, entirely of the Sidra variety of Arabica, and processed by the double-anaerobic thermal shock method, in which the coffee fruit, after having been first sanitized with ozone, undergoes two stages of fermentation. First, the whole cherries
Colombia Fruit Maceration Series Lulo Bear
Produced by Jairo Arcilo, entirely of the Castillo variety of Arabica, and processed by the anaerobic method, in which the coffee is fermented in the whole fruit with limited access to oxygen before drying. With this coffee, both wine yeasts and macerated lulo fruit were added to the ferment tank. Founded in 2013, modcup coffee focuses on fresh roasting and distinctive natural-processed coffees.
Colombia Wilton Benitez Double Anaerobic Thermal Shock Yellow Gesha
Produced by Wilton Benitez of La Macarena Farm, entirely of the Yellow Geisha variety of Arabica, and processed by a complexly detailed version of the double-anaerobic method (sealed-tank fermentation of the whole fruit with the addition of brewer’s yeast, removal of skin and pulp, and a second fermentation of the beans shut in the tank with the removed skin and pulp). Additional processing nuance
Colombia Finca Paraiso Gesha Wilton Benitez
Produced by Wilton Benitez entirely of the Geisha variety of Arabica. Processed by the kōji method, in which the coffee fruit is first sterilized and then fermented in a bio-reactor and inoculated with a selection of Japanese kōji (Aspergillus oryzae). This mold species breaks down starch into simple sugars and is commonly used in the production of soy sauce, miso, sake and shōchū. After
Colombia Finca La España Gesha
Produced by Duberney Cifuentes, entirely of the Geisha variety of Arabica, and processed by the traditional washed method (fruit skin and pulp removed before drying). Founded in 2013, modcup coffee focuses on fresh roasting and distinctive natural-processed coffees. Visit modcup.com for more information.
Colombia Pink Bourbon
Produced by Wilton Benitez entirely of the Pink Bourbon variety of Arabica and processed by a proprietary anaerobic fermentation method in which the coffee fruit is first sterilized, then fermented anaerobically in the whole fruit with added microorganisms for 36 hours. After this fermentation in the whole fruit, the coffee is subjected to thermal shock (first a high temperature to swell the
