Colombia La Macarena Decaf

About this coffee

Wilton Benitez has been growing coffee for over 26 years, with more than 20 years focusing on specialty coffee. He is a distinguished roaster and Q-grader processor. His expertise in coffee tasting, developed over a lifetime, sets him apart in the industry.

Granja Paraíso 92 is a family-owned project known for its innovative farming techniques. Located in Piendamó, Cauca, Colombia, near the equator, the farm benefits from optimal sunlight and elevation, enhancing the quality of its coffee.

The advanced techniques used by Wilton in Granja Paraiso 92, like terraces, drip irrigation, shading, and laboratory nutrition monitoring, to produce coffees through different processes such as washed, natural, honey, and anaerobic. The farm also boasts a state-of-the-art processing plant with a microbiology lab and quality lab. Wilton manufactures his own machinery, including fermentation tanks and drying machines. By employing bioreactors for controlled fermentation and using energy-efficient drying methods, Granja Paraíso 92 minimises its environmental impact, recycling water and avoiding fossil fuels. This commitment to innovation and sustainability makes their coffee truly exceptional.

All his techniques and skills show on the processing of this La Macarena decaf:

1. Harvesting: Manual harvest to ensure only ripe cherries are selected.

2. Selection by Size: Cherries are sorted based on size to maintain uniformity.

3. Selection by Density: Further sorting is done to select cherries based on their density.

4. Sterilization with Ozonated Water: Cherries are sterilized using ozonated water to remove impurities.

5. Sterilization with Ultraviolet Light: A second round of sterilization is done using ultraviolet light for additional cleanliness.

6. Cherry Fermentation:

o Duration: 48 hours

o Yeast Used: Saccharomyces pastorianus is added during fermentation.

7. Pulping: Cherries are pulped to remove the outer skin.

8. Second Fermentation:

o Duration: 68 hours

o Incorporation: Natural grain juices produced during cherry fermentation are used in this stage.

9. Washing: Cherries undergo a thorough washing process.

10. Drying:

o Duration: 48 hours

o Temperature: 38 degrees Celsius

11. Decaffeination: The beans are decaffeinated using cane sugar.