wilton benitez SL28
wilton benitez SL28
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FAR FROM ORDINARY…
THIS COFFEE WILL START TO SHIP 2/3
partner: MiCafe
farm: granja paraiso 92
alt: 2000 masl
process: thermal shock + yeast
variety: SL28
region: piendamo, cauca
profile: raspberry candy - blackberry jam - freesia (hyper floral)
F A R F R O M O R D I N A R Y …
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!
Colombia’s coffee alchemist and fermentation futurist. He’s not just a farmer; he’s a flavour architect, blending science and art to craft some of the most exhilarating coffees on the planet.
Running the show at his experimental playground, Granja Paraíso 92 in Piendamó, Cauca, Wilton Benitez isn’t just growing coffee — he’s engineering it. Drawing inspiration from the world of craft beer and fine wine, he uses cutting-edge fermentation techniques, layering multiple stages, dialling in temps with lab-like precision, and introducing custom yeast strains to coax wild, unforgettable flavours from every single bean.
BREW GUIDE FOR EASY BREWING IS ON THIS PAGE
ALL PACKAGES ARE SENT ‘TRACKED’
PLEASE SELECT FROM EITHER TRACKED 24 or TRACKED 48 (UK)
PURCHASE ANY 2+ BAGS TO GET A SHIPPING UPGRADE TO TRACKED 24
Brew Guide Below
Temperature
Temperature
For pour-over filter methods, aim for the mid 80’s. We are aiming to preserve the sweetness of these coffees. Espresso, aim for lower 90’s.
Ratios / dose / bloom
Ratios / dose / bloom
Pour over:
Larger doses, smaller water ratios.
Initiate a bloom with minimal water, leave for up to a minute then start your pulse pours to the desired amount.
Espresso:
For larger doses, aim for a slightly larger yield than a 1:2 ratio but again cater to your taste. Use a pre-infusion if possible. Aim for an extraction in the mid-20 seconds.
Rest periods
Rest periods
Please ensure a rest period of at least 3 weeks for ALL brew methods; each coffee will be different in terms of rest needed. All our coffees will benefit from a substantial rest period of anywhere from 3-6 weeks (!) Ideally, you will grind what coffee you need and not keep pre-ground coffee for any length of time. Espresso generally needs a longer rest period than filter coffees, to fully de-gas and settle.
Freezing
Freezing
Please don’t freeze our coffees, it’s largely to do with the nature of the rest periods needed to develop profiles. As soon as a coffee is frozen, the development stage stops.
our process
we roast coffee in Livingston, near Edinburgh. Our roaster of choice is a typhoon fluid bed roaster. All electric.
all our coffees are rested before selling, to ensure they have developed fully before brewing. Optimal drinking is around the 3 week past roast date mark, although each coffee is uniquely different.
Coffee Info
Good to know
Roast Dates
We roast our coffees fresh every week so they can be enjoyed at their best – after a short rest. Following roasting, beans release CO₂ and their flavours gently settle, which is why we recommend letting them rest before brewing. For filter methods (V60, Chemex, Aeropress, batch brew), we suggest using the coffee from around 3–14 days after roast, with a sweet spot of 5–10 days. For espresso, we recommend 7–21 days, with lighter roasts often shining from 10–16 days. Store your coffee in a cool, dark place in a sealed bag or airtight container, and you’ll taste the clarity, sweetness, and balance that proper resting brings.
How our coffee gets to you
Otherwise known as Shipping and Despatch - we use Royal Mail if shipping in the UK and UPS if shipping abroad. We aim to ship off ASAP after purchase. This is different for pre-orders or some limited runs, so be sure to either check the product page, or ask!
Unsure about something?
If you want clarity on anything or some help with brewing methods, just get in touch. No such thing as a stupid question...
Best place to reach us is on Instagram, through the website or andrew@thesourcecoffee.co.uk