Red Bourbon | Wilton Benítez | Sugarcane EA Decaf | Colombia

Description

Our Red Bourbon earned a 94-point score from Coffee Review (April 2026), the highest rating ever awarded to a decaffeinated coffee. Read the full review here. This Red Bourbon decaf from famed Wilton Benítez highlights the level of precision and control possible in modern Colombian coffee processing. Grown at high elevation and guided through a carefully structured fermentation protocol, this coffee delivers clarity, balance, and depth while maintaining an exceptionally clean profile. V60 Recipe Origin Details Region: Piendamó, Cauca, Colombia Producer: Wilton Benítez and Paraíso 92 Farm: La Macarena Variety: Red Bourbon Elevation: 1900 meters Process: Advanced Process (see below) Decaf Method: sugarcane (EA) decaffeinated Resting Time: 2-4 days Roast Level Light Tasting Notes Caramel Peach Cola Bergamot Red fruit Ginger Clean, juicy, balanced, and fresh with a refined sweetness and clear structure. Note: Due to the natural processing and sugarcane decaffeination method, this coffee will appear quite dark on the exterior even though it is roasted very light and delicately. Do not judge a book by its cover. Processing Method Manual harvest of fully ripe cherries Sorting by size and density Sterilization with ozonated water Sterilization with ultraviolet light Cherry fermentation for 48 hours with yeast inoculation Pulping Second fermentation for 68 hours using natural juices of the coffee Washing Controlled drying at low temperature Sugarcane decaffeination Ripe cherries are hand-harvested and sorted by size and density to ensure consistency. Prior to fermentation, the cherries undergo dual sterilization using ozonated water and ultraviolet light, establishing a highly clean fermentation environment. Cherry fermentation lasts 48 hours with the addition of Saccharomyces pastorianus yeast. After pulping, the coffee enters a second fermentation stage lasting 68 hours, incorporating natural juices developed during the initial fermentation. Drying is carefully controlled before the coffee is finished using the sugarcane decaffeination process, preserving sweetness and clarity in the final cup. Why We Love This Coffee Clean, controlled fermentation driven by yeast inoculation High elevation Red Bourbon with clarity and structure Layered fermentation without overpowering intensity Sugarcane decaffeination preserves sweetness and balance Resting Time: 2-4 days Sip more, jitter less.