Red Bourbon DECAF

Colombia

 Piendamó, Cauca / Producer: Wilton Benítez and Paraíso 92

Red Bourbon

  Extended Ferment / Yeast Inoculation / Sugarcane Decaffeination (EA)

Bergamot, Red Fruit, Cola, Peach, Caramel. Sweet, Bright, Syrupy.

  1,900 masl

Roast Level: Light

This is, without question, the best decaf coffee I've ever tasted. If you didn't know it was decaffeinated, you'd never guess. It delivers all of the complexity, sweetness, and vibrant character of an exceptional specialty coffee, without the caffeine.

The cup opens with bright notes of bergamot and juicy red fruit, followed by layers of ripe peach and classic cola sweetness. A smooth caramel finish ties everything together, creating a remarkably balanced and memorable cup. The texture is rich and syrupy, with lively brightness and lingering sweetness that make each sip as satisfying as the last.

Whether you're looking to enjoy coffee later in the day or simply want an outstanding decaf, this coffee proves that exceptional flavor doesn't require caffeine.

Note: Because of its natural processing and sugarcane decaffeination, this coffee may appear darker than expected. Despite its dark exterior, it is roasted exceptionally light and with great precision...don't judge this coffee by its color!

Processing Method

1. Hand-harvested at peak ripeness

2. Sorted by size and density

3. Sterilized with ozonated water

4. Sterilized with ultraviolet (UV) light

5. 48-hour whole cherry fermentation with Saccharomyces pastorianus yeast

6. Pulped

7. 68-hour secondary fermentation using naturally developed coffee juices

8. Washed

9. Low-temperature controlled drying

10. Sugarcane decaffeination

Only fully ripe cherries are hand-selected and meticulously sorted by size and density to ensure uniformity. Before fermentation, the cherries are sterilized with both ozonated water and ultraviolet light, creating an exceptionally clean environment for controlled fermentation.

The coffee undergoes an initial 48-hour whole cherry fermentation with Saccharomyces pastorianus yeast. After pulping, it enters a second 68-hour fermentation using the naturally produced juices from the first stage, further enhancing complexity and sweetness. Following a careful wash and low-temperature drying process, the coffee is decaffeinated using the sugarcane (EA) method, helping preserve its vibrant sweetness, clarity, and delicate character in the cup.