This is a specialty decaf coffee from Colombia, produced by Wilton Benitez at his farm Granja El Paraíso 92 in the Cauca region. The Red Bourbon cherries are hand-picked and undergo a meticulous process including sterilization with ozonated water and UV light, followed by anaerobic fermentation with yeast for 48 hours. After pulping, the beans ferment a second time for 68 hours with mosto before being dried. The coffee is then decaffeinated using the sugarcane EA process. The result is a sweet, fruity decaf with notes of orange blossom and candied ginger. PERC recommends resting the coffee for 15-30 days after roasting.
