Red Bourbon Decaf

If you’re looking for a decaf that doesn’t compromise on flavor, Wilton Benitez’s Red Bourbon from Cauca, Colombia, is a revelation. Grown at soaring altitudes of 1900–2100 m.a.s.l. on the renowned La Macarena, this Red Bourbon lot showcases just how complex and expressive decaffeinated coffee can be.

Wilton employs a fully chemical-free decaffeination method, using sugarcane-derived Ethyl Acetate (EA) to preserve the coffee’s integrity while removing caffeine. Before decaffeination, the cherries undergo an anaerobic fermentation in sugarcane juice, an approach that amplifies the natural sweetness and fruit character of the beans. Controlled drying at 38°C ensures consistency and clarity in the cup.

This lot is a sensory standout. It opens with bright, citrusy top notes of lemongrass before deepening into a rich medley of cherry pie filling and buckwheat honey. Supporting flavors of cranberry, sugarcane, and wild berries create a profile that’s vibrant yet grounded, sweet yet structured.

With an SCA score of 87, this decaf isn’t just a second-best option – it’s a showcase of innovation and precision. Whether you’re skipping caffeine or simply seeking something extraordinary, Benitez’s Red Bourbon Decaf delivers a cup that’s both technically impressive and wildly delicious.