This is a truly fascinating presentation of advanced processed coffee from Colombian producer Wilton Benitez! We find a funky presentation of tropical acidity reminding us of a mango smoothie; however the extension of acidity and finish has a level of cleanliness that you wouldn’t expect! The presentation is very boozy and wine-like with intense levels of sweetness. This coffee is funky yet refined, really showcasing how strong advanced processing has gotten. Your entire room will smell crazy when brewing with tropical and funky notes. Please read Black & White’s description on Wilton’s processing below. 

For best results, we recommend you rest this coffee for at least 3+ weeks!

From Black & White: 

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.