Paraiso 92 | Red Bourbon Decaf

About the Coffee

Wilton Benitez grows this Red Bourbon at Granja Paraíso 92 in Cauca, Colombia, at 1900-2100 meters. Every lot from this farm goes through selective cherry picking and controlled fermentation before anything else happens.

This lot ferments anaerobically with sugarcane juice added directly, building sweetness before decaffeination even starts. The beans are then inoculated and moved into an ethyl acetate decaffeination process, using EA derived from fermented sugarcane rather than synthetic solvents. A thermal shock wash follows, stabilizing the bean structure and locking in aromatics before drying. The sugarcane runs through both the fermentation and the decaffeination, tying the two steps together instead of treating decaf as a separate process bolted onto the end.

About Somewhere Coffee

Somewhere Coffee Co. is a small roastery based in Sherwood Park, Alberta. It started after its founders began asking basic questions about where their coffee came from and why certain lots tasted different from others.

They source coffees for character and work with importers who maintain long-term relationships with producers, aiming to get as close to the origin story as possible. Every coffee runs through a series of sample roasts, cupped and adjusted repeatedly, before it moves to production roasting.

"I've been hearing about Somewhere Coffee for a few months now - what drew me in is how they tailor their roasting style to the bean. Many roasters we work with have a specific style of roasting they adhere to; Somewhere is focused on getting the most from each bean. Enjoy!"

- Dean, Director of Coffee