Pickup available at Somewhere | Gratitude Coffee
Usually ready in 2-4 days
Raspberry, Peach, Chamomile
A decaf built with the same rigor as a competition lot. Sweet, precise, and nothing taken away that wasn't meant to go.
Produced by Wilton Benitez at Granja Paraíso 92 in Cauca, this Red Bourbon begins its processing the same way every lot from this farm does — with meticulous cherry selection and the kind of fermentation control that leaves nothing to chance. What makes this lot distinct is how deeply the sugarcane runs through the entire process, from start to finish.
The coffee ferments anaerobically with sugarcane juice added directly, building sweetness and depth without any chemical additives. Once fermentation is complete, the beans are inoculated before moving into decaffeination, where ethyl acetate derived from fermented sugarcane is used to remove caffeine. It's a natural process by design: the same source material that shaped the fermentation is what gently lifts the caffeine away. A thermal shock wash follows, stabilizing the structure and locking in the aromatics before drying.
The result is a cup that feels complete rather than reduced. Raspberry leads with a bright, clean sweetness, followed by ripe peach softness that rounds the mid-palate. Chamomile drifts through the finish, adding a floral, tea-like calm that makes this one genuinely suited to any hour of the day.
We chose this lot because the sugarcane runs through every stage here, not just the decaf step, and that continuity shows up in how integrated and sweet the cup feels.
What stood out is the chamomile finish. It's gentle and unexpected, and it turns what could have been a straightforward fruit-forward decaf into something with real quiet complexity.
