Night Owl Decaf, Omni - Colombia

Wilton Benítez's Granja Paraíso 92 is located in Piendamó, Cauca, in southwest Colombia, spanning just five hectares, the farm has become internationally recognised for pushing the boundaries of coffee processing through science and innovation.

A chemical engineer and certified Q Processing Professional with more than 26 years of experience, Wilton has pioneered the application of controlled microbiological fermentation in coffee production. His farm features dedicated microbiology and quality laboratories alongside its own processing facility, allowing every stage of production to be precisely monitored. Drawing inspiration from the worlds of wine, beer and cheese fermentation, his meticulous approach has produced award-winning coffees celebrated for their remarkable clarity, complexity and consistency.

The process begins with rigorous selection of the cherries by density and size to ensure only the highest-quality fruit is processed. The coffee then undergoes Wilton's signature thermal shock protocol, where carefully controlled hot-water immersion enhances sweetness and prepares the cherries for fermentation before depulping. Following depulping, the coffee ferments for 36 hours using selected yeast cultures that encourage the development of complex aromatics while maintaining exceptional balance. After fermentation, the mucilage is removed and the coffee is mechanically dried for 46 hours at a constant temperature of 40°C, preserving the integrity of the bean and its delicate flavour compounds.

Before decaffeination, the green coffee is gently steamed to remove the silver skin, increase moisture content and open the bean's cellular structure. The coffee is then naturally decaffeinated using Ethyl Acetate (EA), a compound derived from sugarcane, which selectively removes caffeine while preserving the coffee's intrinsic sweetness, acidity and aromatic complexity.

The result is a decaffeinated coffee of extraordinary character. Delicate elderflower florals lead into vibrant cherry sweetness, while bright notes of bergamot bring freshness and elegance to a remarkably clean finish. It is a decaf that sacrifices nothing, retaining the complexity, structure and vibrancy expected from one of Colombia's most innovative producers.

• Region: Cauca
• Country: Colombia
• Elevation: 1,930 masl
• Variety: Red Bourbon
• Process: Thermal Shock + EA Sugarcane Decaf