Blind Assessment

Explosively aromatic and fruit-forward. Red currant, dried lavender, spiced rum, wisteria aged balsamic in aroma and cup. Winey acidity; plush, syrupy mouthfeel. Powerhouse finish that carries through on the promise of the cup into the long.

Notes

Produced by Wilton Benitez, entirely of the SL28 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 a strain of Lactobacillus for 24 hours. After fermentation, the beans are given a “thermal shock” using hot and cold rinses to help the beans absorb the fermentation metabolites and halt any further fermentation. JBC Coffee Roasters’ vision is simple: “Let the coffee lead the way” through sourcing and roasting the best coffees available and rewarding the farmers who grow those coffees with substantial premiums. Visit www.jbccoffeeroasters.com or call 608-256-5282 for more information.

Bottom Line

Wilton Benitez’s SL-28 is a masterclass in processing and variety expression — in the hands of this roaster, a rare and exhilarating cup that pushes the boundaries of what Colombian coffee can be.

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