Decaf Colombia Night Owl by Wilton Benitez, Thermal Shock and EA Decaf processed, from Dutch roaster Kolibri Coffee Roasters.

Flavor notes: Elderflower, Cherries, Bergamot

Delicious! Highly recommended! :)

A bestselling and highly praised decaffeinated coffee – Thermal Shock Decaf Red Bourbon grown and processed by Wilton Benitez at the Granja Paraíso 92 farm. This is a unique offering full of fruity expression, with notes of elderflower, cherries, and bergamot – perfect for brightening up caffeine-free days.

This is something completely different from classic decaffeinated coffee – surprisingly juicy, aromatic, and full of character, proving that decaf can deliver just as exceptional an experience as caffeinated coffee.

Producer:

Wilton Benítez's five-hectare farm is located in Piendamó, in the Cauca region in southwestern Colombia, at an altitude of approximately 1930 m above sea level. It is known for its innovative approach to coffee cultivation and processing – it has its own microbiological and quality control laboratories and a dedicated processing plant on site.

Wilton, a chemical engineer by training and a certified Q Processing Professional, has over 26 years of experience in coffee cultivation and is considered one of the pioneers in Colombia in using controlled fermentation with microorganisms to build unique and complex flavor profiles.

His award-winning coffees are the result of years of research and experimentation inspired by fermentation methods used in wine, beer, and cheese production.

Processing:

The process begins with careful selection of beans based on density and size. Then the fruits are subjected to a water bath at 90°C, the purpose of which is to emphasize the natural sweetness of the coffee, followed by depulping, i.e., removing the skin and pulp.

The next stage is 36-hour fermentation with selected yeasts. After this, the coffee is washed and cleaned of mucilage residues. Then the beans are mechanically dried for 46 hours at a constant temperature of 40°C, which allows for stability and precision of the profile.

Before the decaffeination process begins, the green beans are exposed to steam to remove the silverskin, increase moisture, and open the pores, facilitating caffeine extraction. At this stage, the coffee is immersed in ethyl acetate (E.A.), which is responsible for gently removing caffeine while preserving the character and complexity of the flavor.

Packaging:

250g of whole bean coffee in a characteristic box

Kolibri

Holandia

Kolibri to opowieść o pasji, podróżach i etyce zamknięta w ziarnie. Za palarnią stoją Stephany i Darius: po latach mieszkania i podróży między Kolumbią, Kostaryką i Europą, w 2019 roku zdecydowali się stworzyć coś własnego — domową palarnię w Holandii, czerpiąc z rodzinnych upraw i relacji z farmerami.

Ich misja została jasna: oferować kawy, które są etycznie pozyskiwane, zrównoważone i śledzone od plantacji aż po filiżankę. W 2022 roku przenieśli się do nowej lokalizacji i zainwestowali w elektro-piec Stronghold, by móc palić partii sezonowe z mniejszym wpływem środowiskowym.

W kolekcji Kolibri w CoffeeMates znajdziesz zarówno klasyczne Single Origin, jak i loty eksperymentalne — naturalne, fermentacyjne czy hybrydowe. Ich kawy cechują się czystością, elegancją i wyważonym profilem smakowym — idealne zarówno do przelewu, jak i espresso.

Dobieramy je tak, by odkrywać różnorodność krajów, regionów i metod przetwarzania, jakie Kolibri sprowadza do Europy. Dla miłośników kawy to zaproszenie do głębszej podróży — nie tylko smakowej, ale i etycznej.

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