Colombia Granja Paraiso92 Red bourbon Paraiso Decaf

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Colombia Granja Paraiso92 Red bourbon “Paraiso Decaf”

A Reinterpreted Coffee from Paraiso92

At first glance, it may seem like an ordinary "Red Bourbon" variety, but the decaffeinated coffee reimagined by Wilton’s skilled hands boasts a range of aromas rarely found in conventional decaf offerings. Experience Wilton's latest creation that transforms an ordinary coffee into something extraordinary.

🌍 Coffee Information

• Farm Name: Paraiso92
• Region: Piendamo, Cauca, Colombia
• Farm Owner: Wilton Benitez
• Cultivation Altitude: 1,950 m
• Variety: Red Bourbon
• Processing Method: Anaerobic fermentation with lager beer yeasts + EA Decaffeination
• Cup Notes: Strawberry Soda, Peach, Milk Tea

Decaffeination Method: Sugarcane EA Decaffeination Process

In this process, the coffee is immersed in an ethyl acetate solution prepared by adding acetic acid to molasses obtained from fermented sugarcane. The ethyl acetate bonds with the salts in the chlorophyll present in the green beans to extract the caffeine, removing it without compromising the coffee’s flavor and aroma.

- Farm Information

Paraiso92 is a family-owned farm that produces a diverse range of coffee varieties—including Java, Pink Bourbon, Geisha, Pacamara, Castillo, Tabi, and Colombia—using highly innovative cultivation systems such as terracing, drip irrigation, shading, and systematic nutrient management.

As demonstrated by its numerous awards, Paraiso92 is dedicated to producing exceptionally unique coffees that are hard to find elsewhere. With its own microbiology lab, quality lab, and processing facility, the farm manages the entire process from harvesting to packaging under one roof.

Every conceivable technique in coffee processing is applied here: strict cherry selection, sterilization, controlled anaerobic fermentation tailored to the coffee’s characteristics, targeted use of microorganisms for flavor development, state-of-the-art no-damage pulping, and thermal shock washing (a method that applies temperature shocks using cold and hot water) are all integrated to achieve outstanding quality.

This is not a product of mere chance but a scientific coffee crafted through meticulously calculated processing. Experience Wilton Benitez’s Paraiso92.

Farm Owner Information

Wilton Benitez – The Innovator Behind Reproducible Coffee Art

Wilton Benitez, the owner of Paraiso92, is an innovator relentlessly dedicated to elevating coffee quality. Passionate about technology, biotechnology, and the development of new equipment, Wilton began his career as a coffee researcher at the age of 20 after graduating from high school and starting a business management degree.

He started his journey in the world of specialty coffee at SUPRACAFE—a green coffee company in Colombia—where he honed his skills and embarked on a path to produce unique coffees. His extensive research into factors affecting coffee quality, such as cultivation methods, varieties, and growing regions, has not only helped him manage larger volumes of coffee with consistent quality on the same farm but has also deepened his understanding of the raw material characteristics before processing.

In addition to raw material evaluation, Wilton has devoted himself to improving fermentation processes. While fermentation in wine and beer effectively controls flavor, systematic research on coffee fermentation has been limited. Consequently, building custom fermentation equipment to meet specific flavor requirements was both challenging and costly. To overcome this, Wilton and his peers have leveraged controlled technologies—such as bioreactors—to explore various yeasts and innovative fermentation methods.

Among his many achievements, Wilton developed a highly innovative fermentation and drying system that produces coffee of uniform quality without generating pollution. By controlling two specific areas he identified in 2010, he has set the standard for producing specialty coffee that requires rigorous research and development during drying. Every coffee he processes achieves these excellent characteristics.

Moreover, Wilton is recognized as a Q-Processing Professional, a cupper, a roaster, and a coffee producer, with 16 years of research in coffee microbiology and its chemical composition under his belt.