Colombia

Wilton Benitez SL-28

Berry Jam. Freesia. Pink Starburst.

Sold out. Restock coming!

$33.00 / 8oz
Clear
Coffee Review
Body: Plush & Silky
Acidity: Winey
Producer: Wilton Benitez
Variety: SL-28
Growing Elevation: 1950 Meters
Processing: Sterilization with Ozonoated Water & Ultraviolet Light. Double Thermal Shock Treament. Double Anaerobic Yeast Fermentation. Controlled Drying.
Certifications: Direct Trade, Sustainably Grown
Region: Piendamó, Cauca, Colombia.

A new variety from one of our most talked about coffee producers! Introducing our Wilton Benitez SL-28. This special coffee comes from Wilton Benitez’s competition series (the ultra special coffees he singles out for use in national and international barista competitions) and was just used this past weekend by Edwin Tascon to win 1st place in Colombia’s national barista competition! We were lucky enough to secure just a small amount of this coffee before it hit the competition circuit and present to you a flavor explosion. A single origin lot comprised solely of the SL-28 variety, this coffee displays the coveted flavors of the SL-28 variety originally from Kenya (think fruity, berry forward, currant and wine-like), the terrior of Colombia which often produces ultra sweet, fruity, and floral coffees, and the unique flavors that result from the processing style of Wilton Benitez.  Our cupping notes had record high scores, many exclamation points, and lots of heart and star drawings. We called this coffee winey and elegant and tasted berry jam, freesia, pink starburst, strawberry, cherry, blueberry Italian soda, jasmine, and lychee. A must-try coffee for anyone seeking a unique and special coffee experience! We have a limited supply so we recommend snagging a bag right away.

The unique process at the farm level. Wilton Benitez is at the forefront of innovation in coffee processing and is doing amazing things to create unique and masterful flavors. He is a chemical engineer turned high-end coffee grower and his science background, coupled with decades of experience in coffee growing/tasting, have led to some of the most unique and nuanced coffees we’ve experienced. Selectively harvested ripe cherries are first sterilized with ozonated water in a chamber that also separates the coffee cherry based on bean size and removes foreign material. The coffee is then sterilized with ultraviolet and a separator further works to rid the lot of any unripe cherries. This particular lot then underwent a thermal shock treatment while in cherry form where it was hit first with hot water and then with cold water. During this phase there are numerous biochemical changes occuring in the coffee, impacting flavors and the next fermentation stages. Our founder Michael, who recently spent a week at Wilton’s farm, also added that “during this stage when the coffee cools, it absorbs the flavors of the mucilage. This stage is unique because it doesn’t lead to over fermented flavors but instead just the clean, sugary flavors of the mucilage.” This coffee next undergoes an anaerobic yeast fermentation in cherry in bioreactors. Next, the coffee is  depulped and after this, a second thermal shock treatment takes place. Then a second double anaerobic yeast fermentation also takes place after which the coffee seeds are gently washed, stopping the fermentation and getting the seeds ready for drying. The coffee then undergoes controlled drying in ecological drying chambers until the beans reach 10.5% internal humidity.

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