Cupping Notes: Strawberry jam, plum, caramel Score: 94 Origin Granja Paraíso 92 Cauca, Colombia 1,900 m.a.s.l. * * * The Producer Wilton Benitez of Granja Paraíso 92 is one of the world's leading innovators in coffee farming and processing. This family farm has become legendary for pushing the boundaries of what's possible in specialty coffee, implementing advanced techniques including terraced cultivation, drip irrigation, strategic shading, and their own on-site microbiology laboratory. At Granja Paraíso 92, science meets artistry. The farm utilizes bioreactors, specially cultivated strains of microorganisms, and multi-stage controlled fermentation to create some of the most incredible coffees on the planet. This lot showcases the meticulous work and scientific precision that defines Wilton's approach—and proves just how exceptional decaf can be. The Process The journey begins with hand-harvesting and rigorous quality sorting. Cherries are then sterilized using ozonated water and UV light to create a controlled environment for fermentation. The coffee undergoes a sophisticated two-stage anaerobic fermentation process. First, whole cherries are submerged underwater for 48 hours with yeast inoculation. After this initial fermentation, the cherries are pulped and enter a second fermentation stage with cane sugar juices and a specialized strain of Lactobacillus for 24 hours. Here's where Wilton's signature technique comes into play: the beans receive a "thermal shock" treatment using alternating hot and cold water rinses. This process helps the beans absorb fermentation metabolites while immediately halting further fermentation, locking in the desired flavor compounds and boosting the coffee's organoleptic characteristics. Finally, the washed parchment is rapidly dried using Granja Paraíso 92's custom-designed Eco-Enigma dehumidifying dryer, which prevents over-oxidation and unwanted continued fermentation—ensuring the complex flavors developed during processing are perfectly preserved. After processing, the coffee undergoes decaffeination, removing 97-99% of caffeine while maintaining the remarkable flavor profile created through Wilton's innovative methods. The Result A revelation in decaf coffee: luscious strawberry jam sweetness, rich plum depth, and smooth caramel notes. This is what happens when world-class innovation meets meticulous craftsmanship—proof that decaffeinated coffee can be just as complex, vibrant, and unforgettable as any caffeinated lot. This is decaf reimagined. Wilton Benitez, a coffee farmer in Colombia, produces amazing specialty coffee ranking among the highest of coffees available. Wilton uses a double thermal shock fermentation process to produce unique flavors without any additives. My love for this coffee is in espresso where you create this Strawberry Jam note. In pourover you can expect a brighter coffee of Strawberries and some sweet florals and sugars. The coffee has received a high rating and supports a special and innovative farmer.

Cupping Notes: Strawberry jam, plum, caramel Score: 94 Origin Granja Paraíso 92 Cauca, Colombia 1,900 m.a.s.l. * * * The Producer Wilton Benitez of Granja Paraíso 92 is one of the world's leading innovators in coffee farming and processing. This family farm has become legendary for pushing the boundaries of what's possible in specialty coffee, implementing advanced techniques including terraced cultivation, drip irrigation, strategic shading, and their own on-site microbiology laboratory. At Granja Paraíso 92, science meets artistry. The farm utilizes bioreactors, specially cultivated strains of microorganisms, and multi-stage controlled fermentation to create some of the most incredible coffees on the planet. This lot showcases the meticulous work and scientific precision that defines Wilton's approach—and proves just how exceptional decaf can be. The Process The journey begins with hand-harvesting and rigorous quality sorting. Cherries are then sterilized using ozonated water and UV light to create a controlled environment for fermentation. The coffee undergoes a sophisticated two-stage anaerobic fermentation process. First, whole cherries are submerged underwater for 48 hours with yeast inoculation. After this initial fermentation, the cherries are pulped and enter a second fermentation stage with cane sugar juices and a specialized strain of Lactobacillus for 24 hours. Here's where Wilton's signature technique comes into play: the beans receive a "thermal shock" treatment using alternating hot and cold water rinses. This process helps the beans absorb fermentation metabolites while immediately halting further fermentation, locking in the desired flavor compounds and boosting the coffee's organoleptic characteristics. Finally, the washed parchment is rapidly dried using Granja Paraíso 92's custom-designed Eco-Enigma dehumidifying dryer, which prevents over-oxidation and unwanted continued fermentation—ensuring the complex flavors developed during processing are perfectly preserved. After processing, the coffee undergoes decaffeination, removing 97-99% of caffeine while maintaining the remarkable flavor profile created through Wilton's innovative methods. The Result A revelation in decaf coffee: luscious strawberry jam sweetness, rich plum depth, and smooth caramel notes. This is what happens when world-class innovation meets meticulous craftsmanship—proof that decaffeinated coffee can be just as complex, vibrant, and unforgettable as any caffeinated lot. This is decaf reimagined. Wilton Benitez, a coffee farmer in Colombia, produces amazing specialty coffee ranking among the highest of coffees available. Wilton uses a double thermal shock fermentation process to produce unique flavors without any additives. My love for this coffee is in espresso where you create this Strawberry Jam note. In pourover you can expect a brighter coffee of Strawberries and some sweet florals and sugars. The coffee has received a high rating and supports a special and innovative farmer.