Colombia Paraiso 92 Red Bourbon | Sugarcane Decaf

spread mint, chocolate, soursop

Granja El Paraíso-92 is a family farm that grows various coffee types like Java, Bourbon Pink, Geisha, Pacamara, Caturra, Tabi, Castillo, Supremo, and Colombia. They use modern farming techniques such as terraces, drip irrigation, shade, and lab-based nutrition to produce high-quality coffee, proven by their many awards.The farm has its own microbiology and quality labs, as well as a processing plant. Coffee production starts with careful selection, sterilization, and sorting of cherries. Then, the coffee undergoes controlled anaerobic fermentation with specific microorganisms, followed by pulping and a second fermentation phase. Finally, the beans are sealed using hot and cold water treatment to enhance their taste and aroma.

Wilton Benitez

The sugarcane decaf process, also known as the ethyl acetate (EA) method, is a natural and eco-friendly way to remove caffeine from coffee beans using a compound derived from sugarcane. Ethyl acetate, which also occurs naturally in fruits, selectively bonds with caffeine molecules. The process begins by steaming green, unroasted coffee beans at low pressure for about 30 minutes to open their pores. The beans are then soaked in an EA solution, where the compound binds to caffeine and extracts it from the beans. This soaking process is repeated over approximately eight hours, with the solution being refreshed multiple times to ensure thorough decaffeination. Once the caffeine is removed, the beans are steamed again to eliminate any remaining traces of EA, then dried, polished, and packaged. This method is favored for preserving the coffee’s flavor while offering a natural alternative to more chemically intensive decaffeination techniques.