The Wilton Benitez Colombian decaf that we source through Cafe Tio Conejo is an unusual Red Bourbon (Roja Borbon) that undergoes anaerobic processing after being decaffeinated.
This microlot is prepared using a special decaffeination process called Ethyl Acetate Decaffeination or Sugar Cane Decaffeination, which uses a sugar alcohol byproduct to dissolve the caffeine out of the beans. In addition to the EAD and anaerobic processing, Benitez also uses a "thermal shock" method, which involves rinsing the coffee with hot and cold water.
It has complex flavors, which can range from citrus and stone fruit to caramel and tropical fruit.
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The Wilton Benitez Colombian decaf that we source through Cafe Tio Conejo is an unusual Red Bourbon (Roja Borbon) that undergoes anaerobic processing after being decaffeinated.
This microlot is prepared using a special decaffeination process called Ethyl Acetate Decaffeination or Sugar Cane Decaffeination, which uses a sugar alcohol byproduct to dissolve the caffeine out of the beans. In addition to the EAD and anaerobic processing, Benitez also uses a "thermal shock" method, which involves rinsing the coffee with hot and cold water.
It has complex flavors, which can range from citrus and stone fruit to caramel and tropical fruit.
