Colombia | El Diviso & Las Flores | Pink Bourbon Washed | Sugarcane EA Decaf

32% - 18
27% - 17
36% - 15

MOISTURE CONTENT: 10.9%
BEAN DENSITY: 72.9 Kg/hl

This Colombian Washed Pink Bourbon Decaf is a remarkable coffee that combines the unique characteristics of the Pink Bourbon variety with decaffeination and processing methods to produce a coffee of exceptional quality. Grown in the Huila region of Colombia, Pink Bourbon is believed to be a natural hybrid of red and yellow Bourbon varieties, although some think it may be closer to an Ethiopian Landrace.

The fermentation process for Colombia Washed Pink Bourbon Decaf begins with de-pulping the cherries, followed by placing them in plastic bags for a 60-hour anaerobic fermentation. During this period, mosto prepared from cherries of the same variety is added from the start to enhance the fermentation. This stage is crucial for developing the coffee’s depth and complexity. The fermentation is then abruptly interrupted using a quenching method involving hot water (50°C) followed by cold water (20°C) for 30 minutes. This rapid cooling process helps to fixate the volatile compounds released during fermentation, preserving the coffee’s aromatic qualities. The drying process, known as Pristine Precision Drying, is another vital component in preserving the quality of the Colombia Washed Pink Bourbon Decaf. The coffee cherries undergo an initial oxidation period of 36 hours after being carefully selected and disinfected with a 5% alcohol solution. 

The cherries are then dried in a hermetically sealed stainless-steel dehumidifier until they reach a moisture content of 11%. This precise drying process, lasting approximately 36 to 40 hours, ensures that the coffee maintains its pristine quality. Following drying, the coffee is stabilised for one week, allowing the flavours to mature and integrate fully.

About Las Flores

The Las Flores Farm is located in the Huila Region of Colombia at 1730 masl. Spanning over 14 hectares, the farm produces two crops coffee pear season – the main crop is harvested from February to March, and the mid-crop from September to October.

Begun in 1990 by the matriarch of the Vergara family, who was dedicated to raising 18,000 coffee trees. Each year the family continued to plant more
seedlings until they reached 90,000 coffee trees.

In 2006 Las Flores participated in the Cup of Excellence. From that moment the family began their journey into the world of specialty and
differentiated coffees. Dedicated to several years of testing, learning and a lot of experience, the family took time to identify what profiles their
coffees had and how they could be improved agronomically and in the cup.

Now three generations on, owner Edilberto Vergara with the help of his son Johan, has begun to adjust production and improve the post-harvest processes. Today they propagate varieties such as: Pink Bourbon, Tabi, Java, Maracaturra. In addition, they have implemented fermentation processes in exotic varieties such as Wush Wush and Bourbon Sidra.

All the coffee at Las Flores is handpicked and naturally dried to ensure consistency in quality. Different fermentation techniques such as oxidation
followed by anaerobic process and fermentation in bags is used to create unique flavour profiles.

About Decaff

About Pink Bourbon

Pink Bourbon was previously thought to be a hybrid of Yellow and Red Bourbon varieties. The variety was first identified growing in and around Huila, Colombia. Recent research has found that Pink Bourbon is in fact not Bourbon at all. Pink Bourbon mostly likely comes from an Ethiopian landrace variety.

Pink Bourbon has a stunningly high cup potential that wows coffee professionals and consumers alike. Its impressively high cup quality makes even more sense now that we understand Pink Bourbon is not simply a hybrid of two Bourbon varieties but traces to Ethiopian landraces. Its siblings include the highly-prized Geisha, which has consistently produced incredibly high cup scores. Pink Bourbon will continue to be a highly distinguished and valued variety.

Some farmers also report that Pink Bourbon has more disease resistance than the Bourbons it grows alongside. Based on these new discoveries, this may be due to the genetic variety it has coming from Ethiopian landraces.

Coffee in Colombia

Colombia has been producing and exporting coffee renowned for their full body, bright acidity and rich aftertaste, since the early 19th century.

Colombia boasts a wide range of climates and geographic conditions that, in turn, produce their own unique flavors in coffee. This also means that harvest times can vary quite a bit. In fact, between all its different regions, Colombia produces fresh crop nearly all year round.

The increasing focus on the specialty industry is changing the way traders and farmers do business. It is becoming more common for farmers to isolate the highest quality beans in their lots to market separately. These higher-quality lots are often sold under specific brands or stories.

Besides its wide variety of cup profiles, Colombia has quickly expanded its certification options over the past 10 years. The most common certifications available are Fairtrade, Rainforest Alliance, UTZ and Organic.