I have a new favorite coffee! - Lukas

TROPIC NOIR

Name: TROPIC NOIR
Brand: Granja Paraíso 92, Wilton Benitez
SKU: C-04TN-F-WB-200
Price: 18.9 EUR
Availability: OutOfStock

Granja Paraíso 92, Wilton Benitez

This exceptional decaf, with tropical notes of papaya and passion fruit, a fruity base of blackberry and cherry, and a delicate sweetness of brown sugar, is pure indulgence!

Found two more bags. Roasted 29.04.2025

papaya, blackberry, and cherry

100% Arabica natürlich entkoffeiniert

CO2 neutral geröstet & verpackt

fair & transparent gehandelt

Mit Liebe in Wien geröstet

Behind the brew

This decaf is truly one of a kind and outshines many regular coffees. Sweet, fruity and with a juicy, delicate body, it ensures pure enjoyment and pleasure in the cup.

The coffee was produced by the innovative Wilton Benítez, at the award-winning farm Granja Paraíso 92. It all starts with the careful selection of Red Bourbon coffee cherries, sorted by size and density. The beans undergo an extended anaerobic fermentation with thermal shock—a signature technique of Granja Paraíso 92—to enhance their natural sweetness and distinctive flavor. Finally, the beans are naturally decaffeinated using the sugar cane process, preserving their aromas and protecting their integrity.

A delight — any time of the day!

Producer: Granja Paraíso 92, Wilton Benitez
Origin: Cauca, Colombia
Variety: Red Bourbon
Altitude: 1,930 MASL
Processes: Anaerobic, Thermal shock
Decaf process: Sugar cane process
Importer-Exporter: Fantine

This coffee was named by Rafael T.!

By purchasing Tropic Noir, you support sustainable, transparent and innovative farming practices that benefit the farm and its community.

About Granja Paraiso 92

Wilton Benítez from Piendamó in Cauca, Colombia, is a passionate coffee producer who has achieved extraordinary success with determination, vision and creativity. In 2019, his coffee set a new record for the international auction price of Colombian coffee. From then on, his motivation and creativity have only grown. Wilton’s affinity for coffee cultivation began in his youth, as he embarked on the world of coffee processing and cultivation. Over time, his interest in technology grew, leading him to realize the potential of integrating technology into coffee farming.

On his family farm Granja Paraíso 92, Wilton builds over 20 coffee varieties supported by its own microbiology laboratory, a quality assurance laboratory and a modern processing plant. The careful processes include the selection, sterilization and fermentation of the coffee cherries, which are individually adapted for each variety.

The project now includes 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 the seed improvement. The farms do not use chemical herbicides and rely on sustainable practices such as organic fertilization and recycling systems.

Granja Paraíso-92 employes during peak times up to 92 families and creates social impact by sharing knowledge and resources with local producers. This commitment promotes innovation and enthusiasm for coffee cultivation and enables 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.

About the process

Anaerobic Fermentation & Thermal Shock

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

Sterilization and preparation: After harvesting, the coffee cherries are cleaned with ozonated water and UV light to remove harmful microorganisms.
Treatment with hot and cold water:The cherries are briefly immersed in hot water (approx. 85-90°C) to subject them to a "shock". This process enhances their sweetness by activating certain compounds. They are then cooled in cold water to avoid over-processing.
Fermentation: After the thermal shock, the cherries can be fermented. This involves adding specific yeasts or microbes to break down the sugars in a controlled manner and create unique, consistent flavors. In the case of Tropic Noir, it is a 36-hour fermentation process using the yeast Saccharomyces pastorianus.
Drying: Finally, the beans are dried at a controlled temperature (approx. 40°C) to preserve their taste and aroma and to maintain their structure.

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

Sugar Cane Process

The beans are then 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.

First, the green coffee beans are steamed to open their pores.
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.
Finally, the beans are steamed again to remove any remaining traces of ethyl acetate and then dried. The amount remaining in the beans is several times less than in a banana.

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

This coffee was decaffeinated in the country of origin, meaning a larger part of the value chain remains in the country. The short transport routes reduce the carbon footprint and guarantee the freshness of the beans.

How to brew

Filter

Ratio: 1:15 (z. B. 15g Kaffee auf 225ml Wasser)
Temperatur: Niedriger, ca. 88-89°C
Mahlgrad: etwas gröber als üblich
Simple Recipe:
Bloom: 45g - 45sec
2 pours auf 120g und 225g
Zu viel Agitation (Bewegung) führt zu Verstopfung (stalling) und erhöhter Astringency.

Espresso

Temperatur: Niedriger, ca. 91°C
Ratio: 1:2 als Basis oder kürzer – länger würde ich nicht empfehlen.
Mahlgrad: Etwas feiner als üblich.

Aeropress

Hier kann ich das Rezept von Lance Hendricks empfehlen:

👉 Zum Video

30g Kaffee mit 120g Wasser (80-85°C)
Mahlgrad: Gröber als üblich (French Press)

Zubereitung:

Alles Wasser auf einmal aufgießen.
10 Sekunden umrühren.
Nach 1 Minute den Deckel aufsetzen und für 1 Minute pressen.
Mit 80-120g Wasser verdünnen.

Wir freuen uns wenn du dein Lieblingsrezept mit uns teilst!

Bei Fragen schick uns gerne eine Nachricht per E-mail oder WhatsApp.

Let customers speak for us

from 83 reviews

Absolutely phenomenal coffee, so good, in fact, that it's one of the best coffees I've had in general! Sweet and punchy in the best way.

Yousef

06/16/2025

POWIDL SIP

Great shopping experience and coffee

The online shopbis great and details the different coffees. Checkout and payment as well as shipment was easy, quick and professional.

Frank H.

06/15/2025

D STANDS FOR

Best decaf

I highly recommend this small company. They make a wonderfully balanced and interesting decaf. I searched for a long time to find a tasty and well-rounded decaf, and D Stands for makes it. There's always a new coffee to discover. I can recommend all of them. The communication is relaxed and shipping is very fast. I can fully recommend D Stands for.

S.F.

06/14/2025

D STANDS FOR

Super Kaffee

Jeder Kaffee hat eine eigene Geschmacksnote und es es ist nicht nötig Kaffee mit Koffein zu trinke .

Alexander K.

06/14/2025

D STANDS FOR

Fastly delivered, freshly roatsted and most importantly good coffee

The reviewtitle basically says it all.
I've ordered several times and the only roast that was a couple weeks old was because I bought cofffee from a clearance sale (The James Hoffmann taste test package).
Be it by filter, french press, espresso or even a fully automated coffee machine. No matter the way of preparation, I've always had a good cup - or rather several good cups - in the end.

D.B.

06/14/2025

D STANDS FOR

Good Coffee

I found this roastery through the James Hoffmann Decaf project. After that, I ordered a couple of their regular coffees. The overall experience was very good—the delivery was fast, the service was nice, and the coffee is excellent.

Johann D.

06/01/2025

D STANDS FOR

Great Decaf Specialty Coffee - Easy, Fast, Reliable, Beautiful Roast

.) Easy to order online
.) Fast delivery
.) Reliable roaster that informs about in stock levels at the right time & about new arrivals
.) Beautiful & Fresh Roast - roasted to the point just before delivery
.) Full transparency about sourcing

Angelika

05/27/2025

D STANDS FOR

Top-class decaf, stylish packaging, fast shipping

Best decaf in Europe! Really diverse range of flavours and roasts. Owners have great taste and really care about their product, suppliers, and customers. Shipping is always fast, comms are friendly, their packaging is cool, their product notes are worth reading and on point. Support small local roasters and buy a few bags today, you'll be back for more!

Nick C.

05/24/2025

D STANDS FOR

Awesome customer experience

In my case, they went extra mile to make me happy and satisfied customer. They really care and help you pick the best choice for you and of course, they have great coffee. And if you know who James Hoffmann is, he picked them to help with the largest coffee tasting decaf event, so that by itself means a lot.

Dominik M.

05/23/2025

D STANDS FOR

Love this decaf

I'd been forced to switch to decaf after a concussion and disliked the available store-bought brands. I found D stands for Decaf via Instagram and decided to give it a try, and in all honesty, it's amazing. Being able to do the grinding myself allows me to try these delicious coffees as a pour-over or an espresso, with the upside that I can drink it any time of the day with no worries about a lack of sleep.

Koen D.

05/21/2025

D STANDS FOR

Nutty Nib 🤤

Best decaf EVER!
Ich bin komplett auf decaf umgestiegen und das ist der beste den ich bisher gefunden habe. Endlich wieder Kaffee Genuss auf hohem Niveau nur ohne Koffein - danke! :D

Nina A.

05/20/2025

D STANDS FOR

Awesome decaffeinated coffee

It's my first tasty decaf, so many sweetness and flavours

Aleksandr I.

05/16/2025

D STANDS FOR

Great speciality decaf

It's not easy to find high quality decaf. Having he convenience of buying online for a decent price is really great.

Fuad S.

05/11/2025

D STANDS FOR

outstanding

best decaf in europe 🎤

AMMON V.O.

05/03/2025

D STANDS FOR

Coffee dream

Der entkoffeinierte Espresso schmeckt hervorragend. Die Röstung ist chemiefrei und das Packaging ist auch toll. Rundum ein Genuss! Und ich habe lange nach einem guten koffeinfreien Espresso gesucht, bei dem man nicht auf einen Suchtstoff verzichtet, um sich dafür mit der Chemie, die für die Entkoffeinierung genutzt wird, zu schaden.

Antje M.

04/29/2025

D STANDS FOR

D STANDS FOR™️

Speciality Decaf. Thoughtfully sourced. Freshly roasted in Vienna.

Wir sind der #1 Decaf Spezialist in Österreich. Wir stehen für eine neue Generation an Decaf: Qualität, Transparenz, Nachhaltigkeit und einfach UNGLAUBLICH GUT. Probier es aus!

Keep the ritual you love - without caffeine.

Noch Fragen? Wir helfen!

Die häufigsten Fragen haben wir schon für dich zusammengestellt und beantwortet. Solltest du weitere Fragen haben, schreib uns eine gerne eine WhatsApp oder E-mail.

Soll ich gemahlene oder ganze Bohnen bestellen?

Wir empfehlen, ganze Bohnen zu bestellen und sie vor jeder Zubereitung frisch zu mahlen. Das garantiert das beste Ergebnis, speziell bei Decaf, da dieser durch den Entkoffeinierungsprozess schneller an Geschmack verliert als regulärer Kaffee. Eine Hand- oder Automühle ist eine lohnenswerte Ergänzung für jeden Coffee Lover Haushalt. Auf Wunsch mahlen wir den Kaffee jedoch gerne für dich.

Habt ihr auch Kapseln oder Pads?

Derzeit noch nicht, aber wir arbeiten daran. Melde dich für die Warteliste an, um benachrichtigt zu werden, sobald sie verfügbar sind.

Wie frisch ist der Kaffee?

Unser Decaf wird täglich frisch geröstet und direkt versendet. Nach der Röstung sollte der Kaffee 5-7 Tage ruhen, um sein volles Aroma zu entfalten.

Wie viel Koffein hat Decaf?

Obwohl viele „koffeinfreier Kaffee“ sagen, ist das nicht ganz korrekt. Entkoffeinierter Rohkaffee und Röstkaffee hat einen Koffeingehalt von weniger als 1 Gramm pro Kilogramm – also 0,1 %.

Zum Vergleich:

Entkoffeinierte Bohnen: 0,1% Koffein
Arabica: ca. 1-1,4 % Koffein
Robusta bzw. Canephoras: 1,8-3,5% Koffein
Aramosa, Laurina (Low Caf Bohnen): 0,4-0,8% Koffein

Ist der Kaffee Bio?

Wir legen mehr Wert auf Transparenz und möglichst nahe und langfristige Beziehungen mit unseren Partnern. Zertifikate sind immer gut, wenn man wenig Information hat und somit sicher gehen kann, dass gewisse Mindeststandards eingehalten werden.

Wir zahlen Premium-Preise, um Fairness in der gesamten Lieferkette zu gewährleisten – damit du den besten Kaffee bekommst.

Auf den Produktseiten findest du detaillierte Informationen über die Farmen und ihre Praxen.

Wie wird euer Kaffee entkoffeiniert?

Wir verwenden 100% natürliche Entkoffeinierungsverfahren, wie den Wasser- und Sugar Cane Prozess. Diese Methoden bewahren das volle Aroma und den Geschmack unserer hochwertigen Arabica-Bohnen. Weitere Informationen zu den Entkoffeinierungsverfahren findest du hier.

Liefert ihr auch ins Ausland?

Ja, wir versenden europaweit. Für Lieferungen außerhalb Europas kannst du uns gerne per E-Mail kontaktieren.