Wilton Benitez Red Bourbon DECAF

About the farmer and farm

This coffee comes from Granja Paraiso 92, a farm at 1950 meters above sea level.

The farm grows the Red Bourbon variety. Under Wilton Benitez's direction, it goes through a full cycle of hand-picking, sorting, and meticulous processing.

The farm specializes in experimental fermentation and decaffeination methods, bringing out a bright, clean cup profile even in decaf coffee.

Processing: decaffeination (sugarcane/ethyl acetate) + anaerobic fermentation

Cherries are hand-picked and sorted by size and density, then sterilized with ozonated water and UV light.

The coffee is submerged in water at 90°C to bring out the cherries' sweetness. The shell is removed (pulped) next, before 36 hours of anaerobic fermentation using Saccharomyces pastorianus yeast.

The parchment is washed and dried for 46 hours at 40°C, then removed to produce the green beans.

The green beans are steamed to remove the silverskin and submerged in ethyl acetate derived from sugar cane. Once the caffeine is removed, the coffee is dried again to 10% moisture.