This innovative half-caff coffee from Cauca, Colombia is produced by Wilton Benitez at Granja Paraíso 92. It uses the same lot of Red Bourbon variety—half in its original form and half after sugarcane decaffeination—creating a unique coffee experience. The original component undergoes double anaerobic fermentation (48h in cherry, 68h in mucilage), while the decaf portion features anaerobic fermentation with sugarcane juices and natural ethyl acetate decaffeination. Grown at 1900-2100 MASL, this light roast coffee offers notes of Red Fruits, Panettone, and Berries.
