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Tropic Noir Wilton Benitez Red Bourbon Decaf
Tropic Noir | Red Bourbon Wilton Benitez Granja Paraiso Decaf
TROPIC NOIR
TROPIC NOIR
TROPIC NOIR
TROPIC NOIR
Speciality Decaf Roastery D stands for
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Tropic Noir Wilton Benitez Red Bourbon Decaf
Tropic Noir | Red Bourbon Wilton Benitez Granja Paraiso Decaf
Speciality Decaf Roastery D stands for
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Tropic Noir Wilton Benitez Red Bourbon Decaf
Tropic Noir | Red Bourbon Wilton Benitez Granja Paraiso Decaf
TROPIC NOIR
TROPIC NOIR
TROPIC NOIR
TROPIC NOIR
Speciality Decaf Roastery D stands for
Tropic Noir Wilton Benitez Red Bourbon Decaf
Tropic Noir | Red Bourbon Wilton Benitez Granja Paraiso Decaf
Speciality Decaf Roastery D stands for

I have a new favorite coffee! - Lukas

TROPIC NOIR

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!

papaya, blackberry, and cherry

€18,90
Size
200g
1kg
Roast profile
Filter & French Press (light)
Espresso & Moka Pot (medium)
Ground
Whole bean
Filter
Bialetti / Moka Pot
French Press
Portafilter
Size
Roast profile
Ground
Quick view
Tropic Noir Wilton Benitez Red Bourbon Decaf
Tropic Noir | Red Bourbon Wilton Benitez Granja Paraiso Decaf
TROPIC NOIR
TROPIC NOIR
TROPIC NOIR
TROPIC NOIR
Speciality Decaf Roastery D stands for
Tropic Noir Wilton Benitez Red Bourbon Decaf
Tropic Noir | Red Bourbon Wilton Benitez Granja Paraiso Decaf
TROPIC NOIR
TROPIC NOIR
TROPIC NOIR
TROPIC NOIR
Speciality Decaf Roastery D stands for
Tropic Noir Wilton Benitez Red Bourbon Decaf
Tropic Noir | Red Bourbon Wilton Benitez Granja Paraiso Decaf
Speciality Decaf Roastery D stands for
Quick view

TROPIC NOIR

Granja Paraíso 92, Wilton Benitez
€18,90
Size
200g
1kg
Roast profile
Filter & French Press (light)
Espresso & Moka Pot (medium)
Ground
Whole bean
Filter
Bialetti / Moka Pot
French Press
Portafilter
Size
Roast profile
Ground
View full details Link chevron
Coffee

100% Arabica naturally decaffeinated

Eco

CO2 neutral roasted & packaged

Delivery truck

traded fairly and transparently

Love

Roasted with love in Vienna

Behind the brew Plus

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 Plus

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 Plus

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:

  1. Sterilization and preparation: After harvesting, the coffee cherries are cleaned with ozonated water and UV light to remove harmful microorganisms.
  2. 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.
  3. 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.
  4. 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.

  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 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 Plus
Filter

Ratio: 1:15 (e.g. 15g coffee to 225ml water)

Temperature: lower, approx. 88-89°C

Grinding level: slightly coarser than usual

Simple Recipe:
Bloom: 45g - 45sec
2 pours on 120g and 225g
Too much agitation leads to stalling and increased astringency.

Espresso

Temperature: Lower, about 91°C

Ratio: 1:2 as a base or shorter – I wouldn’t recommend longer.

Grinding level: Slightly finer than usual.

Aeropress

Here I can recommend Lance Hendricks’ recipe:

👉 Watch the video


  • 30g coffee with 120g water (80-85°C)

  • Grinding level: Coarser than usual (French Press)

Preparation:


  1. Pour all the water in at once.

  2. Stir for 10 seconds.

  3. After 1 minute, put the lid on and press for 1 minute.

  4. Dilute with 80-120g water.

We would be happy if you shared your favorite recipe with us!

If you have any questions, please send us a message via email or WhatsApp.

Let customers speak for us

from 50 reviews
Powidl Sip und Tropic Noir

Die beiden Cafes waren bis dato die besten Decafs die ich je getrunken habe (den Brew Berry habe ich noch eingefroren). Ich habe bei sämtlichen Röstereien die ich im Laufe der letzten Jahre probiert habe auch deren (einen) Decaf den sie im Angebot hatten gekostet.

Sich auf Decaf zu spezialisieren scheint sich wohl geschmacklich auszuzahlen.
Der Tropic Noir ist schon besser (runder, süßer, die Säure kommt mehr raus, bissi "saftig" finde ich den Tropic) als der Powidl Sip... wobei beide einiges gemeinsam haben.
Ich finde sie funktionieren als Espresso besser... ich trinke aber fast immer Filter. Vielleicht 1-2/Woche starte ich meine Flair Pro 2 an.

Beim Filter-Brew muss man mMn stark in Richtung "Unterextraktion" arbeiten... deutlich gröber malen (die Bohnen scheinen brüchiger... zerdrückt mal eine mit dem Daumen), weniger Temperatur (nicht über 90°C, eher 85°C), wenig Agitation, custom Brew-Water zahlt sich da echt aus, ich empfehle auch die Cafec Abaca+ Filter (ein Mix aus Abaca und normalen Papierfasern) ...mit denen wird bei mir jeder Kaffee besser, ...oder die Cafec T90 Filter.
Wenn ich schon dabei bin... der Decaf wird mit dem Deep 27 Flower Dripper und einer Dosis von 12-13g (bei 200ml output) wunderbar.
Nein... ich werde nicht von Cafec gesponsert.

Dennoch finde ich, dass der Kaffee wie ein typischer Espresso-Roast rüberkommt, was für mich ein kleiner Dämpfer ist.
Nichts desto trotz möchte ich mich an dieser Stelle wiederholen...
"D stands for" hat den leiwondsten Decaf den ich bis dato getrunken habe.

liebe Grüße, David

David P.
D stands for
The Best

My taste buds don't recognize it, but my body loves me for drinking decaf coffee 🤎

Julia F.
D stands for
Best decaf coffee I ever tried!

Brew Berry became my absolute favorite all time. It goes also very well with milk or cream! After 2 small packs, I finally ordered my 1kg pack. :)

Sanghee C.
D stands for
Do yourself a favour, give this decaf a try!

In the olden days decaffeinated coffee had a bad wrap. It was said that drinking decaf was a bit like kissing your sister. Thankfully those days are long gone! And there's no surer way to convince yourself of that fact than scoring any bag of Miriam's seriously delicious decaf, which she roasts to order and according to your preferred method of preparation (espresso or filter coffee).

Chris K.
D stands for
Tasty, fresh, and fast

Both roasts I ordered are delicious, and they came within a few days of ordering. They were super freshly roasted, in fact, I almost wished they'd been a little less fresh since they need a couple days to rest after roasting! But, that's a good problem to have ;) Thanks for the great coffee!

Ruth H.
D stands for
Amazing taste

so great to have fancy decaf coffee. honestly, the best coffee we had so far! we love it ❤️

Anonymous
D stands for
Endlich entdeckt

Endlich unterschiedliche Decaf Kaffeesorten. Bin ein großer Fan!

Anonymous
D stands for
Kein Unterschied erkennbar

Wenn ich nicht wüsste, dass es sich um Decaf handelt, würde ich es nicht erahnen. Ich hab die nussige Sorte genommen und bin sehr zufrieden damit. Ich kann meine neue Maschine damit jetzt auch ab 18:00 Uhr verwenden und trotzdem tief und fest schlafen. Vielen Dank!

Valentin A.
D stands for

Taste was good and didn’t give me the jitters, i’m very happy

Anonymous
D stands for
Hell yeah

/

Daniel L.
D stands for
Simple the best decaf out there

Brew berry will blow your mind. The taste is simply unique and you have to try it.

Karsten S.
D stands for
Came for James Hoffman coffee tasting but here to stay

I ordered the tasting kit for the decaf coffee tasting organized from JH here and was completely satisfied with the delivery and the quality of the coffee. I even prefered it over Sqare Mile Coffee Roasters tasting kit. The additional pack I ordered (Brew Berry) is still one of my favourite coffees ever!

Manuel Z.
D stands for
Quality Specialty Decaf

If you like specialty coffee but don't want to consume caffeine, check out D stands for. You will get quality coffee from a cool small business.
Thank you for being so passionate about this!

Felix W.
D stands for
Top

Great quality, interesting decaffeinated coffee. Highly recommend.

Greg S.
D stands for
Unique spin on modern roastery

I found out about D stands for decaf because of James Hoffman's decaf test and ordered the tasting kit and their regular beans. It was delicious and I'll order again because decaf became a staple in my coffee routine and I can rely on on the fact that roasters here are focused on decaf and decaf only. Decaf is not just an addition to a portfolio, but a sole focus, hence my appreciation.

Matej Z.
D stands for
D STANDS FOR™️

Specialty Decaf. Thoughtfully sourced. Freshly roasted in Vienna.

We are the #1 decaf specialist in Austria. We stand for a new generation of decaf: quality, transparency, sustainability and simply INCREDIBLY GOOD. Try it out!

Keep the ritual you love - without caffeine.

Any questions? We can help!

We have already compiled and answered the most frequently asked questions for you. If you have any further questions, please send us a WhatsApp or email .
Should I order ground or whole beans? Plus

We recommend ordering whole beans and grinding them fresh before each preparation. This guarantees the best results, especially with decaf, as this loses its flavor more quickly than regular coffee due to the decaffeination process. A hand or automatic grinder is a worthwhile addition to any coffee-loving household. However, we are happy to grind the coffee for you if you wish.
Do you also have capsules or pads? Plus

Not yet, but we're working on it. Sign up for the waitlist to be notified when they're available.
How fresh is the coffee? Plus

Our decaf is freshly roasted every week and shipped directly after roasting, the coffee should rest for 5-7 days to develop its full aroma.
How much caffeine does decaf have? Plus

Although many people say “caffeine-free coffee,” that is not entirely accurate. Decaffeinated green coffee and roasted coffee has a caffeine content of less than 1 gram per kilogram – or 0.1%.

For comparison:

  • Decaffeinated beans: 0.1% caffeine
  • Arabica: approx. 1-1.4% caffeine
  • Robusta or Canephoras: 1.8-3.5% caffeine
  • Aramosa, Laurina (Low Caf beans): 0.4-0.8% caffeine
Is the coffee organic? Plus

We place more value on transparency and the closest and most long-term relationships possible with our partners. Certificates are always good when you have little information and can therefore be sure that certain minimum standards are met.

We pay premium prices to ensure fairness throughout the supply chain – so you get the best coffee.

On the product pages you will find detailed information about the farms and their practices.
How is your coffee decaffeinated? Plus

We use 100% natural decaffeination processes, such as the water and sugar cane process. These methods preserve the full aroma and flavor of our high-quality Arabica beans. You can find more information about the decaffeination processes here.
Do you also deliver abroad? Plus

Yes, we ship throughout Europe. If your country is not listed or for deliveries outside Europe, please contact us by email .
Check out our Instagram @dstandsfor_decaf