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A decaf built with the same precision as a competition lot.
Clean, sweet, and intentionally crafted.
The Red Bourbon Decaf from Granja Paraíso 92 showcases the scientific precision of producer Wilton Benitez in Piendamó, Cauca. Grown on volcanic soils near the Puracé Volcano, the farm is known for its laboratory-driven approach from UV-light cherry sanitization to stainless-steel anaerobic bioreactors that carefully regulate fermentation variables such as temperature, pH, and sugar concentration.
For this lot, Red Bourbon cherries undergo a monitored anaerobic fermentation enhanced with sugarcane juice, building depth and layered sweetness before decaffeination. The coffee is then processed using Colombia’s natural EA (ethyl acetate) sugarcane method, which removes caffeine using compounds derived from fermented sugarcane rather than industrial solvents. The goal is preservation, not reduction, maintaining structure, aromatics, and clarity while gently extracting caffeine.
In the cup, expect defined sugarcane sweetness supported by cranberry brightness and soft cherry-berry notes. The profile remains composed and articulate rather than heavy, allowing fruit and acidity to feel polished and integrated. The result is a decaffeinated coffee that feels complete and expressive, shaped by careful fermentation and thoughtful processing.
Imported by Macarena Café, this lot reflects transparent sourcing and producer-led innovation from farm to roastery.
We chose this lot because it reflects a level of intention rarely associated with decaf. Wilton Benitez approaches coffee with a builder’s mindset, every variable considered, every step designed not to complicate the process, but to understand it more deeply.
What stood out to us is how that precision translates into something unexpectedly approachable. Despite the controlled fermentation and technical detail behind it, the final cup feels clear, balanced, and complete.
It challenges the idea that decaf is simply coffee with something removed. Here, it’s treated as something to be constructed with care from the very beginning, designed to hold its shape even after caffeine is taken away.
It’s a coffee that proves precision and drinkability don’t have to exist separately.
