September Coffee Co. - Neon Sorbet Granja Paraiso 92 Decaf | Colombia
Description
Colombia — Wilton Benitez Granja Paraíso 92 Pink Bourbon "Neon Sorbet" (Inoculated Fermentation, Sugarcane Decaf)
Tastes Like — 🌸 Rose Water • 🍧 Sorbet • 🍬 Brown Sugar
DETAILS
- Producer: Wilton Benitez
- Farm: Granja Paraíso 92
- Region: Piendamó, Cauca, Colombia
- Varietal: Pink Bourbon
- Process: Inoculated Fermentation, Sugarcane Decaffeination
- Altitude: 1,900 masl
- Harvest: 2026
- Price Paid: $20.83 USD/kg
INTRO A fifth harvest working with Wilton Benitez, and the fifth time featuring his decaf — sourcing decaf always means finding something special enough to compete with the caffeinated lineup, and this one delivers. Delicate florals reminiscent of rose water meet a sweetness like sorbet and brown sugar. In the cup: rose water, sorbet, and brown sugar.
THE PRODUCER Wilton Benitez has over 26 years as a coffee grower, more than 16 of those in specialty coffee, and works as a roaster, Q-grader, and processor with a lifetime of tasting experience. Paraíso 92 is a family farm using highly innovative systems — terraces, drip irrigation, shading, and laboratory nutrient tracking — all aimed at producing a genuinely unique coffee. The farm runs its own processing plant, microbiology lab, and quality lab, producing washed, natural, honey, and anaerobic coffees (both single and double fermentation). Bioreactors and specific microorganisms, combined with constant monitoring of temperature, pH, brix, and electric conductivity, give Wilton's coffees their distinct, standardised, one-of-a-kind profiles.
THE PROCESS Cherries are manually harvested, sorted by size and density, then sterilised with ozone water and UV light. They ferment for 48 hours with added Saccharomyces pastorianus yeast, then are pulped and fermented for a further 68 hours — during which natural grain juices produced during cherry fermentation are incorporated into this second stage. The parchment is washed and dried for 48 hours before undergoing sugarcane decaffeination.
The double fermentation, with grain juices carried over from the first stage into the second, is the defining step — it's what builds the rose water florality and sorbet-like sweetness that survive intact through decaffeination.
THE CUP Delicate and sweet — rose water florals lead, with a sorbet-like, brown sugar sweetness carrying through a light body to a sweet, clean finish.
Flavour Notes 🌸 Rose Water 🍧 Sorbet 🍬 Brown Sugar
