Black & White Coffee Roasters

Wilton Benitez - Ultrasonic SL28

From Piendamó in Colombia's Cauca region at 1,900 meters, this SL28 represents chemical engineer Wilton Benitez's pioneering approach to processing. After hand-picking and ozonated water washing, the cherries undergo 12 hours of ultrasonic submersion—a technique Benitez developed to accelerate cellular breakdown and deepen fermentation—followed by 168 hours of anaerobic fermentation with Pichia kluyveri yeast, then slow-dried at constant temperature. The result is a paradoxical cup: funky yet clean, wild yet refined, with tepache funk, tropical mango smoothie character, and boozy-sweet amaretto notes that recall excellent natural wine. This is experimental coffee with competition-stage credentials.