Granja Paraiso 92 Decaf

About the Coffee

Wilton Benitez runs Granja Paraiso 92 in the Cauca region of Colombia, at elevations around 1,700 to 1,900 meters. He's spent years developing processing methods that push well beyond what most producers attempt, and his farm has become a reference point for Colombian specialty coffee. The "92" in the farm's name refers to a Cup of Excellence score, which gives some context for where he's aiming.

What makes this lot stand out starts before decaffeination even happens. Benitez processes the coffee using whole cherry fermentation with added yeast, then runs the cherries through a second fermentation using mosto, the natural juice pressed from coffee fruit. These two steps build complexity into the bean before it ever reaches the decaf stage. From there, the coffee is decaffeinated using the sugar cane method, which uses ethyl acetate derived from Colombian sugar cane to remove caffeine. It's a gentler process than many alternatives and preserves a lot of what the fermentation added. The result is a decaf that holds up to scrutiny in a way that most don't.

Monogram has been working with Granja Paraiso 92 for two years. That relationship is what got this specific lot to Canada. It's not the kind of coffee that shows up through a standard supply chain.

About Monogram

Ben Put, Justin Eyford, and Jeremy Ho started Monogram in Calgary after working together as baristas early in their careers. They opened their first cafe in Altadore in 2014, starting small, literally out of a hand-built coffee cart. Their backgrounds were different, music, health sciences, development, but they shared an interest in making specialty coffee feel less exclusionary than it often did at the time.

On the sourcing side, Monogram builds long-term relationships with producers rather than buying opportunistically. Their roster includes farms like Finca Takesi in Bolivia, Finca Deborah in Panama, and now Granja Paraiso 92 in Colombia. Ben Put has competed at the Canadian National Barista Championship seven times, winning in 2025, and placed third at the 2025 World Barista Championship. That competitive background shapes how seriously the team approaches sourcing and roasting decisions.