This decaffeinated lot from Granja Paraiso '92 (producer Wilton Benitez) is a Red Bourbon coffee from Cauca, Colombia, harvested 2025 at 1900–2100 MASL. The cherries undergo 48 hours of whole-cherry anaerobic fermentation, are then washed and dried for 48 hours at 38°C, and are decaffeinated using Ethyl Acetate derived from cane sugar. The coffee tastes sweet, floral, and candy-like with notes of plum, ginger candy, blueberry, rose, and lemon.
