Wilton Benitez Natural Decaf
In the Cup
🍫 Chocolate sweetness
🌸 Bright florals
✨ Effervescent acidity
🧵 Smooth, Silky Texture
Origin & Process
📍 Piendamó, Cauca, Colombia
🌱 Wilton Benítez – Granja El Paraíso-92
🌄 1800 MASL
🍒 Caturra & Colombia
⚙️ Natural Process + EA Decaf
About the Cup
A dynamic and expressive decaf. Expect chocolatey depth balanced by lifted florals and a lively, almost sparkling acidity—clean, structured, and far from typical.
EA Decaffeination Process
🌱 Sugarcane EA Method – Ethyl acetate derived from cane sugar preserves natural sweetness
🍒 48 hr Whole Cherry Fermentation – Yeast-driven (Saccharomyces pastorianus)
💧 68 hr Secondary Fermentation – Mosto from first stage reused for depth
☀️ Washed + Warm Drying – Stabilized and dried over 48 hours
Granja El Paraíso-92
Located in Piendamó, Cauca, Granja El Paraíso-92 is one of the most advanced coffee farms in Colombia. Led by Wilton Benítez, the farm integrates terraces, drip irrigation, and on-site microbiology and quality labs to push precision and innovation. The result: coffees that are technically refined, consistently expressive, and globally recognized.
— A decaf that doesn’t compromise.
In the Cup
🍫 Chocolate sweetness
🌸 Bright florals
✨ Effervescent acidity
🧵 Smooth, Silky Texture
Origin & Process
📍 Piendamó, Cauca, Colombia
🌱 Wilton Benítez – Granja El Paraíso-92
🌄 1800 MASL
🍒 Caturra & Colombia
⚙️ Natural Process + EA Decaf
About the Cup
A dynamic and expressive decaf. Expect chocolatey depth balanced by lifted florals and a lively, almost sparkling acidity—clean, structured, and far from typical.
EA Decaffeination Process
🌱 Sugarcane EA Method – Ethyl acetate derived from cane sugar preserves natural sweetness
🍒 48 hr Whole Cherry Fermentation – Yeast-driven (Saccharomyces pastorianus)
💧 68 hr Secondary Fermentation – Mosto from first stage reused for depth
☀️ Washed + Warm Drying – Stabilized and dried over 48 hours
Granja El Paraíso-92
Located in Piendamó, Cauca, Granja El Paraíso-92 is one of the most advanced coffee farms in Colombia. Led by Wilton Benítez, the farm integrates terraces, drip irrigation, and on-site microbiology and quality labs to push precision and innovation. The result: coffees that are technically refined, consistently expressive, and globally recognized.
— A decaf that doesn’t compromise.