SEPTEMBER COFFEE COMPANY
SEPTEMBER - Decaf - Neon Sorbet | Colombia - inoculation process with sugarcane decaffeination - Pink Bourbon
SEPTEMBER - Decaf - Neon Sorbet | Colombia - inoculation process with sugarcane decaffeination - Pink Bourbon
Origin: Colombia
Tasting Notes: Rose Water, Sorbet, Brown Sugar
Process: Inoculation process with sugarcane decaffeination
Varieties: Pink Bourbon
Producer: Wilton Benitez
Farm: Granja Paraiso 92
Region: Piendamó, Cauca
Elevation: 1900 masl
Roast Profile: Light
Recommended Brew: Filter
Decaffeinated
Roast Date:
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SEPTEMBER Coffee Roasters is located in Ottawa, Canada
From SEPTEMBER
This is our fifth harvest working with Wilton Benitez and the fifth time we've had his decaf. When sourcing decaf we are always careful to purchase something that is special and competes with our caffeinated offerings. This coffee is no exception with a sweet confectionary & floral profile.
In the cup
We taste delicate florals reminiscent of rose water and a sweetness that reminds us of sorbet and brown sugar. This coffee has a light body and a sweet finish.
About The Producer
Wilton Benitez has 26+ years being a coffee grower. 16+ years of experience with specialty coffee. Roaster. Q-grader processor. Non-certified tester but with a lifetime of experience in the tasting process. Paraíso 92 is a family farm that uses highly innovative farming systems such as terraces, drip irrigation, shading and laboratory nutrition count aimed to produce a unique coffee. Paraiso 92 has a processing plant, microbiology lab and quality lab. They are able to produce coffees through different processes such as washed, Natural, Honey and anaerobic coffees (single and twice fermentation). The use of bioreactors and specific microorganisms for controlled fermentation coupled with a constant control and monitoring of factors such as temperature, pH, brix degrees and electric conductivity make El Paraiso 92 ́s coffee to stand out from the rest and offer a value added like no other. All of these allow Wilton’s coffees to have distinct, unique and standardized profiles and notes.
Processing
The cherries are manually harvested, sorted by size and density, and then sterilized with ozone water and UV light. The cherries then ferment for 48 hours, during which a yeast (Saccharomyces pastorianus) is added. The cherries are then pulped and fermented for another 68 hours. During cherry fermentation, natural grain juices are produced that are incorporated in the second fermentation. The parchment is then washed and dried for 48 hours before being decaffeinated with cane sugar.
Variety
Pink Bourbon is a variety primarily grown in Huila. Though newer than other varietals, it has quickly grown in popularity for its bright, sweet, and aromatic profiles. It is now known to be an Ethiopian Landrace.
