Wilton Benitez - Thermal Shock Decaf

MEET THE PRODUCER | Wilton Benitez has over twenty-six years of experience as a coffee producer, the majority of which have been spent focusing solely on specialty coffee. However, "coffee grower" isn't exactly what Wilton thought he wanted to be when he grew up. He spent his collegiate years studying engineering and subsequently spent many years working as a trained chemical engineer before making the (huge) career leap over to coffee.

Wilton eventually opted to redirect his scientific expertise toward his lifelong passion for cultivating coffee, and nowadays he's the owner of an innovative coffee company in the Cauca region of Colombia called Granja Paraíso 92. Both the company and Wilton himself are renowned for growing unique coffee varietals and for pioneering new methods of coffee processing in the region. The farm has pioneered advanced and innovative systems which were previously unknown in Cauca and also features its very own processing plant, microbiology lab, and quality control lab.

Chemical-engineer-turned-coffee-pioneer may not have been a part of young Wilton's plan all those years ago, but processing triumphs like this one are a delicious testament to his success in the endeavor.

TRUST THE PROCESS | This coffee follows a similar thermal shock protocol to the other Wilton Benitez feature on our menu, complete with two of everything: two rounds of sterilization, two rounds of fermentation, and a thorough double-rinsing with warm - and then decidedly chilly - water.

As for the decaf portion of this science experiment, that is made possible by a process called Ethyl Acetate Decaffeination (EAD). It's a fascinating and confusing science experiment, but at a very basic level: after initial processing was completed, Wilton's coffee was sent to an EA lab in Colombia, where a sugar alcohol byproduct is used as a solvent to help dissolve the caffeine out of the coffee.

TAKE A SIP | Thanks to advancements in EAD, decaffeinated coffees have come a looooonnnggg way in recent years. We've tasted and featured some delicious examples, but we have to admit that this one might be our favorite to date. Floral like lemongrass and reminiscent of black tea, this coffee is a truly lovely example of what's possible with decaffeination processes today. Acidity and sweetness join forces to give us something like candied grapefruit, or lemon candy. Subtle stone fruit, like apricot, round things out to lend us a delicate and delightful sipping experience that reminds us more of enjoying high tea in London than of choking down a cup of decaf after a lengthy work dinner.

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Origin | Piendamó, Cauca, Colombia

Producer | Wilton Benitez

Farm | Granja Paraíso 92

Process | Thermal Shock + EA Decaffination

Variety |  Castillo

Elevation | 1900 masl

Produced by Wilton Benitez in Piendamó, Cauca, this unique offering from Black & White Coffee Roasters showcases the potential of the Castillo varietal when subjected to precise post-harvest intervention. Sourced from Colombia, this lot undergoes a specialized Thermal Shock process followed by EA decaffeination. While traditional decaffeination methods are often criticized for muting a coffee's inherent character, this approach aims to preserve the vibrant, fruit-forward profile typically associated with high-end processing.

In the world of specialty coffee, processing methods serve as a primary architect of flavor, often dictating the final acidity and sweetness of the cup. By utilizing the Thermal Shock technique, producers can manipulate fermentation environments to highlight specific aromatic compounds. When evaluating these complex profiles, referencing a flavor wheel can help identify the nuanced interplay between the bright, citrus-driven notes of lemongrass and grapefruit and the deeper, stone-fruit sweetness of apricot found in this specific decaf.