Wilton Benitez produces this distinctive decaffeinated coffee at Granja Paraiso 92 in Colombia. Its floral and fruit character begins with a carefully managed sequence of fermentation steps: whole cherries ferment with added yeast, followed by another fermentation using natural coffee-fruit juice, known as mosto.
Sugar cane decaffeination follows, retaining an expressive profile that stands apart from more traditional chocolate-led decafs. Rose aromatics, peach sweetness and orange provide the central tasting notes, with a delicate, layered character. This filter version is a useful choice for drinkers who want a decaf with a clear producer identity and an adventurous flavour profile, as well as for those interested in Wilton's approach to processing.
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