Colombia - Granja Paraiso 92 | Anaerobic Natural EA DECAF Red Bourbon

Highlights

“From Wilton Benitez with over 26 years of coffee experience and 16+ in specialty, this lot undergoes whole cherry fermentation for 48 hours in an anaerobic environment before being washed and dried at 38°C for 48 hours. Wilton designs all state-of-the-art equipment himself, using bioreactors and specific microorganisms for controlled fermentation with constant monitoring of temperature, pH, brix degrees and electric conductivity. Ethyl Acetate decaffeination from cane sugar preserves the coffee's sweetness and natural character.”