Colombia, Caldas - Pink Bourbon decaf - 250 g

Caffeine Free

Producers of Villamaria / 1800 masl. / Pink Bourbon variety / Washed Sugarcane Decaf process / SCA  - 85.00p.

The region of Villamaria is fed by numerous sources of water and natural resources. The Pink Bourbon seedlings were grown at farm El Fénix, Quindío, and distributed to the producers of Villamaría. This lot was processed using the Water Pillow technique, which makes beautifully fruit-forward, and complex cups. Paired with gentle decaffeination at neighbouring Descafecol. This is one of the most delicious and lowest carbon footprint decafs around.

The Water Pillow technique uses cool temperatures by utilising cold water poured above plastic sheeting, creating a vacuum seal above the coffee cherries. Cold water reduces the fermentation temperature, and allows the coffee to sit in cherry for an extended period, with no interaction from additional oxygen. The temperature remains stable and low because the surface water acts as a heat exchanger, with the warmth evaporating off of the top. After coffees are pulping and dried for up to 20 days on raised beds.
Sugar cane decaffeination is often termed as a natural decaf. Ethyl Acetate is an organically existing compound (C4H8O2) and by-product found most commonly in the fermentation of fruits. This process begins with steaming of the coffee, increasing its porosity, beginning the hydrolysis of caffeine, which is usually bonded to salts and chlorogenic acid in the bean. The coffee is then submerged in an ethyl acetate solvent until 97% of the caffeine is removed. Finally, steam is then used to lift residual traces of the compound. The ultimate residue which remains is ≥ 30 ppm, which is a level dramatically less than that of a banana!

This coffee is roasted for filter - meaning, a light roast. We roast our seasonal coffees in this manner because we wish for the coffee to shine as it is - for it to display the characteristics that have produced its excellent quality. This kind of roast allows the natural flavours, acids and sugars of the coffee to be in the front, and lets you learn about its origin through taste. As the name says, it's best used in filter coffee methods, such as drip or immersion, so while making an espresso from these is possible, it could prove tricky.

We recommend you enjoy this coffee within 3 months of the roasting date. Store in a dry and cool place, between +16 and +25 degrees.