Red Bourbon | Wilton Benítez | Sugarcane EA Decaf | Colombia
Red Bourbon | Wilton Benítez | Sugarcane EA Decaf | Colombia
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Our Red Bourbon earned a 94-point score from Coffee Review (April 2026), the highest rating ever awarded to a decaffeinated coffee. Read the full review here.
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)
- Decaf Method: sugarcane (EA) decaffeinated
- Resting Time: 2-4 days
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
- Manual harvest of fully ripe cherries
- Sorting by size and density
- Sterilization with ozonated water
- Sterilization with ultraviolet light
- Cherry fermentation for 48 hours with yeast inoculation
- Pulping
- Second fermentation for 68 hours using natural juices of the coffee
- Washing
- Controlled drying at low temperature
- 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.
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Eric
Great stuff, love Wilton Benitez and this is a nice expression of his beans from the roaster. Improved over the first week.
Ian Maures
Amazing beans! Love these so much. The tasting notes are dead on. You really get that ginger and cola note as the brew is hot. As it cools, the peach really starts to come through.
Anonymous
Amazing. Tastes like a savory Kenyan. Super clean.
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Best decaf I’ve tasted hands down. You should probably order more than one bag as I am going through this one pretty fast and need some more soon.
I have been a home roaster for nearly a decade, and have had the pleasure of drinking some very fine coffees on a daily basis in my life. But this Wilton Benítez is not only by far the best decaf I’ve ever had, but probably one of the top 5 coffees I’ve ever had, period. I rarely buy or drink decaf, but have had mind blown by this coffee, and will buy this and others from Frequent, frequently ;p
I was super hestitant at first because of past experiences with decafs always tasting flat and one-note.
I was pleasant surprised. Not only that, but it's one of the better beans I've tried this year. Definitely buying more of this as a regular in my rotation.