Wilton Benitez SL-28 Ultrasonic!

Our extraordinary Wilton Benitez ultrasonic SL-28 is back and we are so excited to announce that this same exact lot was just used this past weekend to win 1st and 4th place at Colombia’s national barista championship! Edwar Rivas is Colombia’s 1st place barista champion (no small feat in an ultra competitive competition featuring some of the world’s best coffees), utilizing Wilton Benitez’s ultrasonic SL-28. You know a coffee is impressive when JBC owner Laura writes bold caps on her cupping form, “Damn! What is that?!” and the cupping team says things like “Whoa, Whoa, Whoa” and “Holy Cow!” This unique and intense coffee comes from Wilton Benitez’s competition series (the ultra special coffees he singles out for use in national and international barista competitions) and along with his unique anaerobic fermentation/thermal shock processing techniques, this specific lot was also treated with ultrasound. (See more info on this process below.) The result is pure coffee magic from the master Wilton Benitez himself.

Variety Info. This special lot is comprised solely of the SL-28 variety and displays coveted flavors unique to this variety first developed in Kenya (think fruity, berry-forward and wine-like), coupled with flavors reminiscent of the terroir of Colombia which often produces ultra sweet, fruity, and floral coffees. Add to this Wilton’s unique and meticulous processing and you wind up with something quite extraordinary. Every time we cup this coffee, we’re blown away by its depth and complexity and this time (with the ultrasound treatment) it was even more amplified. This coffee is winey and complex with tasting notes of cherry bubblegum, blue raspberry, pink champagne, freesia (think hyper floral), and huckleberry jam. A must-try coffee for anyone seeking a unique and special coffee experience!

Processing Info. This coffee underwent all of the unique processing that Wilton, a chemical engineer turned high end coffee producer, has became known for (ultraviolet sterilization, a thermal shock x 2, anaerobic yeast fermentation in bioreactors x 2, and controlled drying in ecological drying chambers.) This time, however, Wilton added an additional step-ultrasound. This emerging technology in food production is at the forefront of flavor experimentation. In coffee, an ultrasound treatment leads to improved quality by increasing sweetness (the enzymatic hydrolysis process breaks down complex sugars to generate a high concentration of simple sugars); improving texture (the process increases a coffee’s viscosity through depolymerization); and creating more intense flavors (ultrasound transforms aroma precursors and this breakdown releases volatile flavor compounds that are responsible for coffee’s flavor.) It’s science meets farming in the most flavorful and masterful way!

 

Learn more about JBC, six time Good Food Award winners and named one of the best coffee roasters in the U.S. by Forbes and Gear Patrol with over 340 90 plus rated coffees at the Coffee Review. Also check out our recent feature in notable coffee publication Fresh Cup recently detailing how we stay relevant 30 years in the making. Tasting Table called us one of 15 best award-winning coffee shops/roasteries to visit in the Midwest, the Chicago Tribune called JBC one of Wisconsin’s standout roasters and the Daily Meal said our espresso will elevate your mornings. We are focused on quality-driven, sustainable coffees.