OMNI ROAST
The best decaf we have ever tasted! Gently and chemically decaffeinated (Canesugar Decaf), refreshing, spicy, smooth, sweet, slightly fruity with a good body. For espresso, Bialetti, Drip Coffee, French press and all milk drinks. Very tasty and yet without caffeine - so no compromise :) 
 
TASTING NOTES Lemongrass, Grapefruit, Strawberry
PRODUCER Granja Paraiso 92, Wilton Benitez
COUNTRY Colombia 
REGION Cauca
VARIETIES Bourbon
TYPE Arabica 
PROCESS controlled fermentation sugarcane decaf
QUALITY SCORE 87
CONTENTS 200 grams

Cherry, bergamot, honey-like body, spicy, blackberries, floral. Juicy and delicate. This coffee has been processed with the Sugar cane method which is the most natural and respectful with the bean to eliminate caffeine. On top of that, it has gone through the same processes (Anaerobic yeast + thermal shock) of other Paraiso92 coffees which makes it a truly unique, and delicate Decaf.
This coffee has consistently stood out both on our cupping tables and those of our clients, particularly noteworthy given that decaffeinated coffees often tend to lack depth and possess a distinctive fragrance.
PROCESS:
Wilton's primary aim in processing this coffee is to preserve the volatile compounds within the beans. To achieve this, he employs his established method of anaerobic fermentation coupled with thermal shock, culminating in the "decaffeination" process using ethyl acetate, commonly known as Sugarcane natural Decaf.
The process initiates with a meticulous selection of beans based on density and size, followed by bean sterilization using ozonized water and ultraviolet light. Subsequently, the coffee undergoes immersion in water at 90 degrees to enhance the sweetness of the beans, followed by depulping (removing the skin). At this point, the fermentation process kicks in for 36 hours with the yeast Saccharomyces pastorianus, followed by washing and elimination of the mucilage. The beans are then mechanically dried for 46 hours at a constant temperature of 40 degrees Celsius.
Before decaffeination begins, the green beans undergo steam treatment to eliminate the silver film, increase moisture, and open the pores for easier caffeine extraction. At this stage, the coffee is immersed in ethyl acetate (E.A.) - derived from fermenting molasses from sugar cane to create ethanol that is then combined with acetic acid to form ethyl acetate- which binds to chlorogenic acid and dissolves caffeine. Following this, the beans are cleansed with water, subjected to steam to remove any residual ethyl acetate, and dehydrated until reaching 10% moisture content.
The natural/sugarcane processing method offers various advantages, such as:
- Avoid excessive heat or pressure that could disrupt the green bean's cellular structure.
- The sugarcane method is both natural and chemical-free, ensuring the retention of the coffee's natural taste, complex flavor profile, and aroma, especially when the beans are of high quality.
- The sugarcane used in this process is abundant in Colombia, and the method itself is environmentally friendly, utilizing a byproduct from sugarcane in a circular manner. Additionally, the caffeine extracted during the process is typically sold for use in other products.
Several studies indicate not only the potential of fermentation to enhance the flavor of foods and beverages and improve certain characteristics, such as acidity and body, in coffee but also for the creation of artisanal beverages with a potential health-added value.
Fermentation is a natural process well known and used by mankind for thousands of years for the fundamental purpose of making beverages and bread and by-products.