Sweet decaffeinated dreams
Country
Colombia
Region
Cauca, Piendamo
Farm
Granja Paraiso 92
Producer
Wilton Benitez
Variety
Red Bourbon
Mounting height
1900 m.a.s.l.
Preparation
Anaerobic Natural
Lemongrass, starfruit, bergamot
Complex coffee, full of flavours
Caffeine-free with a citric acidity
Probably the best decaffeinated coffee you can get on the market today! We say yes - see for yourself and you'll agree with us. Wilton Benitez creates new dimensions with this coffee. A love message to decaf. Our Wilton impresses with its incredible complexity and full flavours. Whether filter or espresso - this coffee will turn everyone into a decaf coffee fan. Excuses such as ‘it's already evening, I can't drink any more coffee’ are a thing of the past.
Medium coarsley ground coffee: 16g
Water: 250ml
Temperature: 94°C
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First pour: Let coffee bloom with 50ml of water for 30sec
Second pour: Fill up gently wetting the entire coffee bed until 250ml
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Total extraction time: 2min 30sec
Fine ground coffee: 18g
Extraction volume for 2 espressi: 44g
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Extraction time: 23sec
Wilton Benitez is a highly regarded coffee producer known for his exceptional and innovative approach to coffee processing. With a background in chemical engineering, he applies scientific knowledge and advanced fermentation techniques to create unique and high-quality coffees. His process involves sterilizing ripe coffee cherries and using anaerobic bioreactors with specific yeast strains to enhance the fruity and citric qualities of the beans.
Drawing inspiration from fermentation practices in other industries, Wilton meticulously controls every aspect of coffee production to achieve complex and memorable flavors. His dedication to innovation and quality has positioned him as a pioneer in the specialty coffee industry, resulting in coffees that are sweet, juicy, and full of rich, distinct flavors.
The cherries underwent an oxidation for 48 hours plus 68 hours of fermentation in an anaerobic environment. After they were dried for 48 hours at 38 degrees Celsius. The beans were then decaffeinated with the help of the sugar cane processing. This process is popular because it preserves the coffee's natural flavors better than some other decaffeination methods, resulting in a more flavorful cup.
