This natural processed decaf coffee comes from Wilton Benitez's Granja Paraiso 92 farm in Cauca, Colombia. The Red Bourbon variety undergoes 48-hour anaerobic fermentation before sugarcane EA decaffeination. Tasting notes include strawberry, lychee, apricot, rose, and milk chocolate, resulting in a sweet, fruit-forward cup that maintains complexity and sweetness despite decaffeination.
