NEW COFFEE RELEASE

Castillo Decaf

Name: Castillo Decaf
Availability: InStock

Intensity

Medium

Tasting Notes:

Tamarind • Cardamom • Redcurrant

Grind

Whole Bean

Cafetiere

Filter

AeroPress

Espresso

Size

250g

1kg

Wilton Benitez is a highly specialised coffee producer, with a lifetime of experience in cultivating exotic and sought-after coffee.

Wilton's ‘advanced processing’ method focuses heavily on controlled pH levels, temperature regulation and the use of particular yeast strains during fermentation – techniques borrowed from the world of wine and beer.

Following the harvest, sterilisation, and a 48-hour fermentation with yeast (Saccharomyces pastorianus - lager yeast) to enhance fruity notes, these coffee beans are dried for 88 hours at 40ºC. They are then decaffeinated using the sugar cane process and dehydrated to a precise 10% moisture content.

The result? A tasty and unique decaf full of flavours like tamarind, cardamom and redcurrant.

.product-form__quantity button.no-js + input { border: 2px solid var(--color-white); } .product-form.product-form--no-js { grid-template-columns: 12fr; } .product-form.product-form--no-js:not(.product-form--equipment) .product-form__select { margin-bottom: 1.2rem; }

Location
Tasting
Processing

Granja Paraiso 92, Cauca

Wilton currently owns and operates 3 naturally diverse coffee farms located in Piendamo – Cauca in Southwestern Colombia at a height of 1800 – 2100 masl. Granja Paraiso 92 is the smallest of the three, at 5 hectares.

Fruity and buzz-free

Whether as filter or espresso, this Castillo decaf is a hit, although it won't give you a caffeine hit. There's a big tamarind note up front, which is both sweet and has a bit of spice, followed by cardamom and redcurrant.

Sugar Cane Advanced Processed Decaf

Wilton's processing methods are so controlled and complex, that the usual terminology doesn't seem sufficient. To create this delicious decaf, his usual advanced process is followed by immersing the green beans in ethyl acetate which is extracted from sugar cane. The coffee is then dehydrated again until it reaches 10% moisture content.

Fruity Intensity

With its fruity body and complexity, this sugar cane decaf is perfect for those who enjoy a fruity coffee, but without the buzz.

Brew Guide

WILTON BENITEZ - GRANJA PARAISO 92

Filter

20g coffee, 360ml water. Total brew time = 3:00.

Cafetière

1:18 ratio, steeped for 4 minutes and left to settle. No plunger needed!

Advanced Sugar Cane Processing

WILTON BENITEZ

1. Manual harvest.
2. Characterisation of the cherry.
3. Classification of the cherry by density and size.
4. Sterilisation of the cherry (with UV and Ozone).
5. Cherry fermentation for 48 hours.
6. During cherry fermentation, addition of specific yeast (Saccharomyces pastorianus) to enhance fruity notes.
7. Drying of the grain with controlled equipment for 88 hours at 40ºC.
8. Parchment removal.
9. The green coffee is immersed in ethyl acetone which is extracted from sugar cane.
10. After the ethyl acetate removes the caffeine, the coffee is dehydrated again until it reaches 10% moisture content.

Castillo Decaf - Flavour Wheel

HTML CSS

HTML Button Generator

Brewing Guides

Everyone's setup is unique, but here are some good starting points.

Espresso

Master your ‘spro with this handy checklist.

View Full Guide

Cafetiere

Our go-to method - the french press, reimagined.

View Full Guide

Filter

Get clean, crisp brews every time with our filter guide.

View Full Guide

AeroPress

Simply delicious coffee, at home or on the move.

View Full Guide

You Might Like

We love how the world of coffee changes with the seasons. If you like this, take a look at some of our suggestions here - you might just find your new favourite.