SL-28

The scientific method of green coffee processing has been perfected by Wilton Benitez and the team at Granja Paraiso 92. Our new SL-28 offering represents the culmination of a meticulous 12-step process. Starting with the manual picking of the cherries and finishing with an expert roast by Ulysse. Here’s a brief overview of what happens in between:

• Sorting and evaluation of the cherries

• First thermal shock – eliminates contaminants, deactivates enzymes, and prepares the cherries for fermentation

• First fermentation – cherries are placed in anaerobic bioreactors and inoculated with Saccharomyces pastorianus yeast

• Pulping

• Second fermentation – a 72-hour rest in new bioreactors, steeped in the juices from the first fermentation

• Second thermal shock – refines and cleans the cherries

• Eco-friendly, controlled drying process

Beyond this beautifully complex process lies the story of the SL-28 varietal itself which is originally from Kenya. The SL-28 typically thrives in arid, desert-like conditions, making it an unusual guest in the humid, jungle terroirs of Colombia. Wilton’s experiment begins the moment this crop is planted.

A finely tuned, experimental cup from start to finish, our SL-28 dazzles with notes of SunnyD, pan-fried peach, and strawberry ice cream. In the spirit of Wilton Benitez, grab a bag and brew like a scientist.