EDELWEISS DECAF

Farmers: Wilton Benitez

Origin: Pendiamó, Cauca, Colombia

Altitude: ~1890masl

Process: EA decaf + anaerobic wash

Varietal: Bourbon

Roast Level: Ultra Light - Light

Notes: Yuzu, milkweed, honey, The sound of music

Very different from the last Wilton anaerobic decaf, the first sip we had of this one transported us into the alps as if on the edge of a mountain in summer with the land in full bloom and the sky beaming down at us. Full of this wildly present sweet lemon preserve/ yuzu flavour & insane mountain florals that will make you live the alps. This isn’t just decaf—it’s a hallucination of flavor, a fever dream of what coffee could be if stripped of its sins but left with its soul intact.

Red Bourbon cherries, plump and sun-drunk, are coaxed into the fermenting tanks like willing victims, drowning in their own luscious sugars. This is science as seduction, a fermentation process so clean it borders on sorcery. And then—ah, the decaffeination. Not the crude chemical gutting of lesser beans, no—this is a natural, water-washed ritual, preserving every last whisper of terroir.

WILTON & PARAISO 92

In the lush highlands of Piendamó, Cauca, Colombia, where mist caresses the verdant slopes, lies Granja Paraíso 92—a testament to innovation in coffee cultivation. Here, under the meticulous care of esteemed producer Wilton Benítez, coffee transcends the ordinary, becoming an art form.

Wilton Benítez is a highly specialized Colombian coffee producer with a lifetime of experience in the production and processing of exotic coffee, boasting a plethora of awards for the quality of his coffees. Today, Wilton operates a processing plant in the Department of Cauca and manages two small farms, one in Cauca and the other in Risaralda. His farms meet the highest standards of quality control and social practice. Granja Paraíso 92 is a family farm cultivating various varieties such as Java, Pink Bourbon, Geisha, Pacamara, Caturra, Tabi, Castillo, Supremo, and Colombia. They employ highly innovative cultivation systems, including terraces and drip irrigation. The farm also houses its own laboratories to meticulously manage every detail, from shade to nutrition, with scientific precision—all aimed at producing incredibly unique and aromatic coffees. 

The journey of each coffee bean at Granja Paraíso 92 begins with a strict selection, sterilization, and characterization of the cherry. This is followed by a controlled anaerobic fermentation phase, where specific microorganisms are introduced for each process. After pulping, the coffee undergoes a second fermentation phase, culminating in a bean sealing process achieved through thermal shocks of hot and cold water to enhance the coffee's organoleptic properties. 

At Traffic Coffee, we are honored to present this exceptional offering from Granja Paraíso 92, inviting you to savor the culmination of tradition, innovation, and passion in every sip.