Escape | SL-28 - Colombia

Escape Coffee

When you focus on one thing, many things happen. And at Escape, that one thing was always coffee. That's why we cross continents, explore different roasting techniques, flavours, infusions, and sustainable practices. We work with local artists, hand-package our selections and deliver to distributors. 

We have decided to choose our coffees carefully, taking into consideration the quality, taste, social impact, transport, origin and treatment of employees. We deliver our products with the most ecological means of transport possible and pack our products only with compostable or reusable packaging. 

We build Escape by putting the planet, people and quality before profit. At Escape, this is our main philosophy. With all the information we have regarding the social and environmental impacts of our actions, we firmly believe that companies and brands must take responsibility. 

'Coffee is a moment to escape. A chance to free yourself from the routine of everyday life to achieve something greater, that inspires, motivates and illuminates.'

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.