This Decaf lot from Wilton goes through whole cherry fermentation for 48 hours during which yeast (Saccharomyces pastorianus) is added. The cherry is then pulped and fermented for 68 hours. During cherry fermentation, natural grain juices are produced that are incorporated in the second fermentation after pulping. It is then washed and dried for 48 hours at 38 degrees Celsius.

The coffee is decaffeinated with Ethyl Acetate derived from cane sugar preserving the coffee's sweetness and natural character.

More about Wilton Benitez

Wilton Benitez has been producing top quality coffee for more than 26 years. 16+ years of experience with specialty coffee. Roaster. Q-grader processor. Non-certified tester but with a lifetime of experience in the tasting process. Wilton wanted to put his goal and passion into creating wonderful and exciting coffee through his recently established company, Granja Paraiso 92.

All the state of the art equipment and machinery is designed by the Wilton,  and assembled in the farm by him with the help of his brother.

The use of bioreactors and specific microorganisms for controlled fermentation coupled with a constant control and monitoring of factors such as temperature, pH, brix degrees and electric conductivity make Granja Paraiso 92´s coffee to stand out from the rest and offer a value added like no other. All this allow the producer to have distinct, unique and standardized profiles and notes.

Drying machines at the farm don’t use fossil fuels and only need moderate electric energy for their operation avoiding greenhouse gas emissions.