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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