Granja Paraiso 92 Decaf

ABOUT THIS COFFEE AND PRODUCER

This coffee is a Red Bourbon varietal, that was first washed and pulped, and then anaerobically fermented for 36 hours with a specially designed yeast inoculation. The coffee was then decaffeinated using the sugarcane or EA (ethyl acetate) process, that utilizes ethyl acetate extracted from sugarcane to remove the caffeine.

This coffee is produced by our friend Wilton Benitez of Granja Paraíso 92. He is one of Colombia’s leading coffee producers in innovative processing techniques. With their microbiology lab, quality lab, and processing plant, Granja Paraíso 92 is able to implement carefully controlled processing techniques that result in coffees that are delicious, vibrant, and one-of-a-kind.

Source: Granja Paraíso 92

WHY WE SELECTED THIS COFFEE

Candidly it’s challenging to find a coffee that has been decaffeinated that still holds distinct candy fruit flavors. When Wilton and his team to introduce this decaf coffee to us, we immediately knew we had to get this for our citrus-expression. This coffee is bursting with complex berry flavors, with an intriguing mouthfeel that comes from the single anaerobic fermentation. It’s comparative to even some of the great non-decaffeinated coffees we’ve had. We’re happy to showcase how good a decaf can be using advanced processing techniques — which gives great hope for decaf drinkers out there.