Blackberry Jam - Decaf by Wilton Benitez
This is a decaf that fairs better than many of the caffeinated coffees we sample and holds its own against any of our caffeinated coffees. This is our second year working with Wilton Benitez and the second time we've bought this decaf.
250G
- Variety: Caturra
- Region: Piendamó, Cauca, Colombia
- Process: Anaerobic Washed Decaf with Sugar Cane Juices
- Altitude: 1900 MASL
- Harvest: Late 2023
- Producer: Wilton Benitez
- Farm: Granja Paraiso 92
- Roast Level: Light - Medium
In the cup
We taste berries like blackberries and a faint strawberry. And like all Wilton coffees, we get lots of sweetness of caramel and brown sugar. It's got a creamy mouthfeel with loads of structure and reminds us of blackberry jam. Impressions:Blackberry, Strawberry, Sugar Cane
Funky
Process
About The Producer
26+ years being a coffee grower. 16+ years of experience with specialty coffee. Roaster. Q-grader processor. Non-certified tester but with a lifetime of experience in the tasting process. Paraíso 92 is a family farm that uses highly innovative farming systems such as terraces, drip irrigation, shading and laboratory nutrition count aimed to produce a unique coffee. Paraiso 92 has a processing plant, microbiology lab and quality lab. They are able to produce coffees through different processes such as washed, Natural, Honey and anaerobic coffees (single and twice fermentation). 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 El 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.
Processing
The processes applied to all the coffees start with a careful and strict selection, sterilization and coffee cherry profiling. Subsequently, the first controlled anaerobic fermentation phase initiates, by adding a specific microorganism for each process. Later on, the coffee is pulped and then subject to a second fermentation phase. When the second fermentation phase is done, a thermal shock process is carried out through hot and cold-water shots in an effort to improve and boost the organoleptic characteristics of the coffee.