Red Bourbon | Wilton Benítez | Sugarcane EA Decaf | Colombia

This Red Bourbon decaf from famed Wilton Benítez highlights the level of precision and control possible in modern Colombian coffee processing. Grown at high elevation and guided through a carefully structured fermentation protocol, this coffee delivers clarity, balance, and depth while maintaining an exceptionally clean profile.

Origin Details

• Region: Piendamó, Cauca, Colombia
• Producer: Wilton Benítez and Paraíso 92
• Farm: La Macarena
• Variety: Red Bourbon
• Elevation: 1900 meters
• Process: Advanced Process (see below), sugarcane (EA) decaffeinated

Roast Level

Light

Tasting Notes

• Caramel
• Peach
• Cola
• Bergamot
• Red fruit
• Ginger

Clean, juicy, balanced, and fresh with a refined sweetness and clear structure.

Note: Due to the natural processing and sugarcane decaffeination method, this coffee will appear quite dark on the exterior even though it is roasted very light and delicately. Do not judge a book by its cover.

Processing Method

1. Manual harvest of fully ripe cherries
2. Sorting by size and density
3. Sterilization with ozonated water
4. Sterilization with ultraviolet light
5. Cherry fermentation for 48 hours with yeast inoculation
6. Pulping
7. Second fermentation for 68 hours using natural juices of the coffee
8. Washing
9. Controlled drying at low temperature
10. Sugarcane decaffeination

Ripe cherries are hand-harvested and sorted by size and density to ensure consistency. Prior to fermentation, the cherries undergo dual sterilization using ozonated water and ultraviolet light, establishing a highly clean fermentation environment.

Cherry fermentation lasts 48 hours with the addition of Saccharomyces pastorianus yeast. After pulping, the coffee enters a second fermentation stage lasting 68 hours, incorporating natural juices developed during the initial fermentation. Drying is carefully controlled before the coffee is finished using the sugarcane decaffeination process, preserving sweetness and clarity in the final cup.

Why We Love This Coffee

• Clean, controlled fermentation driven by yeast inoculation
• High elevation Red Bourbon with clarity and structure
• Layered fermentation without overpowering intensity
• Sugarcane decaffeination preserves sweetness and balance

Resting Time: 2-4 days

Sip more, jitter less.