A bold specialty decaffeinated coffee with a funky and unusual profile, designed to surprise and shake up the codes.
From the renowned Finca Las Flores, this decaffeinated Pink Bourbon perfectly illustrates the technical demands and precision of post-harvest work.
After floating in cold water, the cherries undergo 24 hours of anaerobic fermentation, followed by 12 hours of oxidation and then 36 hours of anaerobic fermentation after pulping. A thermal shock at 50°C is then applied for 15 minutes, stabilizing the sugars and enhancing the clarity of the profile. Drying is controlled by a mechanical dehumidifier for 36 hours, before careful decaffeination carried out by Descafecol, a Colombian organization specialized in decaffeination with natural ethyl acetate, derived from local sugar cane.
In the cup, the result is surprising: an attack of citrus notes, followed by a spicy complexity evoking pink pepper and ginger. The texture is silky, the finish clean and persistent, all without caffeine!
