Wilton Benitez - Ultrasonic SL28

MEET THE PRODUCER | Wilton Benitez has more than 26 years of experience as a coffee producer, the majority of them focused solely on specialty coffee. However, "coffee grower" isn't exactly what Wilton thought he wanted to be when he grew up. He spent his collegiate years studying engineering and spent many years working as a trained chemical engineer before eventually making the career leap over to coffee.

Today, Wilton is the owner of an innovative coffee company in the Cauca region of Colombia called Granja Paraíso 92. Both the company and Wilton are renowned for growing unique coffee varieties and pioneering new methods of coffee processing in the region. The farm has pioneered advanced and innovative systems which were previously unknown in Cauca and also features its very own processing plant, microbiology lab, and quality control lab.

Chemical engineer-turned-coffee pioneer may not have been a part of young Wilton's plan all those years ago, but processing triumphs like this one are a delicious testament to his success in the endeavor.

TRUST THE PROCESS | Though this coffee is technically naturally processed, processing it was no simple feat. After being handpicked at peak ripeness, the whole coffee cherries are sorted by size and floated to remove lower-density beans. Then, the lot undergoes two methods of sterilization to help ensure a clean and controlled fermentation environment: first, the cherries are washed with ozonated water, and second, they are subjected to UV light. 

The next step is where this uniquely processed coffee got its name. Wilton used his background in chemical engineering to test a big idea: if the coffee cherries are submerged in water and subjected to ultrasound waves (for 12 hours, to be exact), this should help facilitate the breakdown of the cellular walls of the fruit, facilitating deeper fermentation and enhancing both flavor and perceived sweetness. (spoiler alert: the mad scientist was right.)

Finally, the coffee cherries get their fermentation on. They are placed in sealed bioreactors for a whopping 168 hours of anaerobic fermentation, during which time a yeast strain is introduced, called Pichia kluyveri. This yeast serves to enhance floral and fruity flavors in the cup profile. 

Once fermentation is complete, the coffee is slow-dried for 84 hours at a constant temperature of 30 degrees Celsius, until the coffee is sufficiently stabilized and optimal moisture content is achieved. 

TAKE A SIP | One of our tasters describes this coffee as “mind-bending,” and honestly – that’s a worthwhile descriptor. We almost don’t have a vocabulary for this flavor profile, which is somehow both funky and clean, wild and refined. It’s funky like tepache and tropical like a mango smoothie, with a boozy-like sweetness that reminds us of amaretto. Tasting this coffee recalls to our minds sips of a really excellent natural wine. It would be right at home on the competition stage – which is why, perhaps, we feel so incredibly honored to offer the opportunity for you to enjoy it in your home.

Origin | Piendamó, Cauca, Colombia

Producer | Wilton Benitez

Farm | La Macarena

Process | Ultrasonic Natural

Variety | SL28

Elevation | 1900 MASL

Wilton Benitez's Ultrasonic SL28 represents an experimental approach to natural processing, employing ultrasonic technology to enhance fermentation dynamics in this Kenyan varietal grown in Colombia's Cauca region. SL28 typically expresses bold, distinctive character, and the natural processing method amplifies those qualities through extended fruit contact. Black & White Coffee Roasters captures a complex profile here—the roaster identifies layers spanning tropical fruit and fermented notes (tepache, boozy undertones) alongside refined floral and amaretto elements, suggesting the ultrasonic treatment may have deepened both funky fermentation markers and aromatic clarity. This lot exemplifies how Cauca's highland terroir and experimental processing can yield coffees that bridge structured sweetness with bold, unconventional flavor intensity.