ROAST RADAR › JBC Coffee RoastersOBSERVED · LIVE

Wilton Benitez Red Bourbon

Piendamó, Cauca, Colombia · Sterilization with Ozonoated Water & Ultraviolet Light. Double Thermal Shock Treament. Double Anaerobic Yeast Fermentation. Controlled Drying · Bourbon

first seen 14 Aug 2026 · in stock in 1 of 1 sweeps since · last confirmed 14 Aug 2026

AS LISTED↗

$27.00

PER 227 G · WHOLE BEAN

VIEW AT JBC COFFEE ROASTERS↗

01 — DOSSIER

OBSERVED

as listed by JBC Coffee Roasters, captured in the latest sweep · underlined values are doors into the reference

ROASTERJBC Coffee Roasters

ORIGINPiendamó, Cauca, Colombia

PRODUCERWilton Benitez

VARIETYBourbon

PROCESSSterilization with Ozonoated Water & Ultraviolet Light. Double Thermal Shock Treament. Double Anaerobic Yeast Fermentation. Controlled Drying

ALTITUDE1950 Meters

HARVESTnot stated

02 — FLAVOR

OBSERVED

as stated by the roaster · resolved against the Waveform Coffee Flavor System

Jammy Pink Fruits · Black Cherry · Wildflower Honey · Candy-like Sweetness

Cherry

FRUITY › STONE FRUIT

Honey

SWEET › SWEET AROMATICS

Stated but not yet resolved: Jammy Pink Fruits, Candy-like Sweetness — no position in the taxonomy yet.

03 — SIGHTING RECORD

OBSERVED

the pipeline's own record — one sweep per completed scrape run since first sighting

FIRST SEEN

14 Aug 2026

SWEEPS IN STOCK

1 of 1

LAST CONFIRMED

14 Aug 2026

14 AUG

one dot = one completed scrape run in which this lot was in stock · a ring = listed but sold out · a dash = not listed at all · the last mark is the latest sweep, green when in stock

a roaster's feed can keep a sold-out lot listed indefinitely, so the count above is of sweeps in which it could actually be bought — not of sweeps in which it appeared.

04 — ELSEWHERE IN THE FIELD

OBSERVED · LIVE

FROM THE REFERENCE

Process: Sterilization with Ozonoated Water & Ultraviolet Light. Double Thermal Shock Treament. Double Anaerobic Yeast Fermentation. Controlled Drying ›