P-02 Decaf

Wilton Benítez's P-02 Decaf represents a sophisticated intersection of agricultural precision and biotechnological innovation. Produced at Granja Paraíso 92 in the Cauca region of Colombia, this coffee is cultivated and processed under the strict supervision of Wilton Benítez, a chemical engineer known for applying rigorous scientific protocols to coffee production. Unlike conventional decaffeinated offerings, P-02 is treated with the same technical scrutiny as high-scoring competition coffees.

The distinctive profile of this Red Bourbon variety is developed through a multi-stage Double Anaerobic Fermentation process. This involves inoculating the coffee with specific yeast strains and utilizing precise temperature controls to optimize flavor precursors. Following fermentation, the beans undergo a Thermal Shock treatment—a sequence of hot and cold water rinses designed to accelerate and then halt fermentation. The caffeine is subsequently removed using a Sugarcane (Ethyl Acetate) process, a method common in Colombia, and valued for its ability to maintain the coffee’s structural integrity and inherent sweetness.