Wilton Benítez currently produces some of the most exciting decafs on the market. Both his Red Bourbon and Castillo Decaf undergoe an anaerobic fermentation and thermal shock process. The result? A decaf that's generating excitement in the third wave decaf community.

The beans are grown and processed on the family farm Granja Paraiso 92 in Cauca, Colombia. Afterwards they are gently decaffeinated using the sugar cane process at Descafecol in Colombia.

Try our Wilton Benitez Decaf - Tropic Noir.

About Granja Parasio 92

Wilton Benítez from Piendamó in Cauca, Colombia, is a passionate coffee farmer who has achieved extraordinary success with determination, vision, and creativity. In 2019, his coffee set a record price at the international Colombian coffee auction, further fueling his motivation and innovative spirit. His passion for coffee cultivation and processing began in his youth; later, he combined this knowledge with a strong interest in technology.

On his family farm, Granja Paraíso 92, Wilton cultivates over 20 coffee varieties , supported by an in-house microbiology laboratory , a quality assurance laboratory, and a modern processing facility. The meticulous processes include the selection, sterilization, and fermentation of the coffee cherries, which are individually adapted for each variety.

The project now encompasses three farms – La Macarena, Las Brisas, and Granja Paraíso 92 – with more than 100 hectares, including 20 hectares of protected forest. Together with two other farmers, Wilton is investing in sustainable cultivation, experimental processing methods , and seed improvement . The farms avoid chemical herbicides and rely on sustainable practices such as organic fertilization and closed-loop systems.

Granja Paraíso 92 employs up to 92 families at peak times and generates 15 direct jobs. He creates social impact by sharing knowledge and resources with local producers. This commitment fosters innovation and enthusiasm for coffee cultivation, enabling even smaller farms to gain access to high-quality varieties. Wilton Benítez and his farms are now synonymous with excellence, sustainability, and visionary coffee production.

Thermal Shock & Anaerobic Femernation

The Thermal Shock Process is an innovative method for processing coffee cherries, inspired by processes such as pasteurization in the food industry. The goal is to enhance the coffee's flavor and preserve its natural properties. Here's how it works step by step:

1. Sterilization and preparation : After harvesting, the coffee cherries are cleaned with ozonated water and UV light to remove harmful microorganisms.
2. Hot and cold water treatment: The cherries are briefly immersed in hot water (approximately 85–90°C) to "shock" them. This process enhances their sweetness by activating certain compounds. They are then cooled in cold water to prevent overprocessing.
3. Fermentation : After the thermal shock, the cherries can be fermented. Specific yeasts or microbes are added to break down the sugars in a controlled manner and create unique, consistent flavors. In the case of Tropic Noir, this involves a 36-hour fermentation process with the yeast Saccharomyces pastorianus.
4. Drying : Finally, the beans are dried at a controlled temperature (approx. 40°C) to preserve their flavor and aroma and maintain their structure.

This technique requires special equipment and expertise, but produces unique, high-quality coffees with clear, vibrant and exciting flavor profiles.

Ethyl Acetate or Sugar Cane Process

The raw beans are decaffeinated using the sugar cane process. The sugar cane process uses ethyl acetate (EA), a natural solvent obtained from sugar cane through fermentation—hence the name. EA is naturally present in numerous fruits and other foods.

1. First, the green coffee beans are steamed to open their pores.
2. They are then placed in a solution of water and ethyl acetate, which binds and removes the caffeine without affecting the flavors. This process is repeated several times until 99.9% of the caffeine is removed.
3. Finally, the beans are steamed again to remove any remaining traces of ethyl acetate and then dried. The remaining amount in the beans is several times lower than in a banana.

The Sugar Cane process preserves the original aromas and flavor of the coffee, often gaining sweetness, and has no off-flavors from the decaffeination process.

This coffee was decaffeinated in Colombia by Descafecol , keeping a larger portion of the value chain within the country. Short transport routes reduce the carbon footprint and guarantee the freshness of the beans.