Wilton Benitez | Decaf | Colombia | Experimental Process

This exquisite coffee is hand picked, the cherries are then fermented for 48 hours with the addition of a specific yeast (saccharomyces pastorianus) to enhance the natural fruity notes. After fermentation the beans are slowly dried for 88 hours maintaining their vibrant and complex characteristics. The final decaffeination step uses ethyl acetate derived from sugar cane to remove the caffeine. This gentle method of removing the caffeine preserves the coffee's vibrant and fruity notes.

Region: Cauca

Variety: Castillo

Process: Experimental

Altitude: 1950 masl

cupping score:87.75

Preferred Brewing Method: Filter, V60, Espresso

What to expect: Expect a candy-sweet experience! This coffee boasts flavors of Haribo sweets, strawberry jam, and smooth milk chocolate.