Pink bourbon variety is considered an exotic variety presumably originated in Huila Colombia, is a hybrid of Red and Yellow Bourbon, this varietal takes its name after the pink color of its ripe coffee cherries. It has greater resistance to leaf rust and it is quite difficult to produce with consistency, but due to the stellar cups this variety can produce many farmers in Colombia have adopted this variety to add more value to their crops.

DECAF Pink Bourbon Coffee Variety Washed Anaerobic

Process details before decaffeination

-Cold Water Floatation
Fermentation Process:
– 24 hours of anaerobic fermentation in cherry
– 12 hours of oxidation
– 36 hours of anaerobic fermentation after pulping Leachate

Thermal Shock:
Shock Temperature: 50°C
Shock Duration: 15 minutes

Mechanical Drying Time:
36 hours

Decaffeination process by Descafecol
-The Solvent: Ethyl Acetate (E.A.) is a compound derived from fermented sugar cane molasses. It is sometimes called a "natural" solvent because it is found in fruits and is non-synthetic.

-Steaming & Soaking: Green coffee beans are first steamed to open their pores. They are then soaked in a mixture of water and E.A. The E.A. selectively binds to the caffeine, drawing it out while leaving behind most of the flavor-producing compounds.

-Cleaning & Drying: After removing the caffeine, the beans are thoroughly steamed again to remove any remaining E.A. residue before being dried to their original moisture content.

-Benefits: This process avoids high temperatures that can degrade coffee quality, often resulting in a superior, more flavorful decaf compared to other methods.

Origin: Colombia
Farm: Las Flores
Region: Huila
Altitude: 1750 m.s.l.

Actors involved in the coffee supply chain
Johan Vergara/ Las Flores Farm – Cata - Lucky Cat - YOU 🫵🏼