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Pink Bourbon

Washed DECAF

Pink Bourbon Decaf – Data Sheet

– Coffee name: Pink Bourbon Washed DECAF
– Grade: Product of Colombia

GEOGRAPHIC LOCATION
– Country: Colombia
– Region: Huila
– Farm: El Diviso
– Altitude: 1.780 m.a.s.l

GROWING CHARACTERISTICS
– Varieties: Pink Bourbon
– Drying: Canopies
– Processing: Washed & EA (Sugar cane process) decaffeination process
– Fermentation: Aerobic & Anaerobic

ORGANOLEPTIC CHARACTERISTICS
– Notes: ​Black Pepper, Mandarin, Lemon, Lemongrass, Tamarin, Grape Fruit, Nectarine, Delicate, Vibrant, Velvety, Juicy and Fresh
– SCA Score: 86

Pink Bourbon Washed DECAF Process

Step 1:

  • Floating, selection of only the ripe cherries
  • 32-hour oxidation at an average room temperature of 25°C
  • Anaerobic fermentation in bags or containers for 60 hours at an average temperature ranging between 18 and 16°C
  • Coffee is transferred to pulping tanks or hoppers carrying out 18-hour oxidation while collecting the leachate/mossto.

Step 2: Pulping

Step 3:

  • Mucilage oxidation for 32 hours, adding leachate.
  • Thermal shock is performed by adding water at 60°C and then washing it off with water at 12°C.
  • Coffee is washed while leaving some mucilage on.

Step 4: Drying in canopies or machines at a maximum temperature ranging between 30°C to 36°C for 8 to 12 days to reach 11% humidity

Step 5: The coffee is sent to Descafecol for the EA (Sugar cane process) decaffeination process.

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