Our extraordinary Wilton Benitez SL-28 is back. With an ultrasonic twist! You know a coffee is special when JBC owner Laura writes in bold caps on her cupping form, “Dang! That is Crazy!” 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 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.

This lot is also 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 are 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 blue raspberry, sweet tarts, freesia (think hyper floral), and huckleberry jam. A must-try coffee for anyone seeking a unique and special coffee experience!

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 distinctive coffees we’ve experienced. This coffee underwent all of the unique processing that Wilton 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!