Select Page

Red Bourbon

Natural DECAF

Red Bourbon DECAF – Data Sheet

– Coffee name: Red Bourbon Natural DECAF
– Grade: Product of Colombia

– Country: Colombia
– Region: Huila
– Farm: Las Flores
– Altitude: 1.780 m.a.s.l

– Varieties: Red Bourbon
– Drying: Canopies
– Processing: Natural & EA (Sugar cane process) decaffeination process
– Fermentation: Anaerobic

– Notes: ​Milk Chocolate, Vanilla, Brown Sugar, Red Apple, Prune, Cocoa Powder, Molasses, Clean, Delicate, Balanced, Bold and Fresh
– SCA Score: 86

Red Bourbon DECAF Process

Step 1:

  • Floaters were removed from water tanks, manual selection of picked cherries, only ripe coffee cherries left, for 18-hour oxidation at an average room temperature of 25°c
    Anaerobic fermentation in bags or containers, for 70 hours at an average temperature of between 16 and 18°C.
  • Coffee is then transferred to tanks, for a 28-hour oxidation, reaching a maximum temperature of 42°C.
    Coffee cherries are then transferred to 50-kilo bags to start an anaerobic fermentation for 30 hours at a temperature of between 16 to 20°C.
    The coffee is moved afterward to tanks, submerging it in water heated at 45°C, adding leachate/mossto from the previous harvest, and recirculating the leachate for 18 hours.

Step 2:

  • Beginning of the drying phase in canopies at a maximum temperature of 32°C, the drying process is interrupted when reaching 18% humidity, transferring it to black bags in a dark warehouse space, and letting it rest for 60 hours.
  • Afterward, the drying process goes on until an 11% moisture is obtained.

Step 3: The coffee is sent to Descafecol for the EA (Sugar cane process) decaffeination process.

Request Sample

2 + 10 =