A single-origin decaf from Granja Paraiso 92 in the Cauca region of Colombia, grown at 1,900 masl. Produced by Wilton Benitez, this Red Bourbon coffee undergoes a multi-stage anaerobic fermentation process incorporating Saccharomyces pastorianus yeast, followed by decaffeination using sugar cane. The process involves two fermentation stages (48 and 68 hours), washing, and drying at 38°C. Tasting notes include Gummy Cola Bottles, Strawberry, Cherry, and Cognac, with a fruit-forward, sweet character. Roasted Light/Medium, suitable for both filter and espresso. Cup score: 87.75.
Toronto boutique roastery with a playful, crew‑oriented brand, sourcing sustainably through its “We the Origin” direct-buy program. Offers a broad lineup including rare and experimental competition lots.
