Origin : Colombia
Region:  Acevedo, Huila
Altitude: 1750
Producer: Penas Blancas
Variety: Pink Bourbon
Process: Anaerobic SWP Decaf

Tasting notes: Smooth and juicy with notes of strawberry, cherry, raspberry and purple grape.

This exceptional microlot from Peñas Blancas, Colombia, offers a rare combination of innovation, precision, and heart—delivered in decaffeinated form without compromise. Grown at an altitude of 1,750 metres above sea level, this Pink Bourbon lot is a product of precise experimentation and deep respect for process. The cherries undergo a carefully calibrated journey: 36 hours of oxidation in tulles, water flotation with alcohol disinfection,
followed by room-temperature oxidation, depulping, and a 36-hour anaerobic fermentation with mucilage. The fermentation is then arrested with hot water at 50°C—a technique that halts microbial activity while locking in flavour. Drying is conducted in a hermetically sealed stainless-steel dehumidifier over 36–40 hours, finishing with a one-week stabilisation period. Once processed, the coffee travels to British Columbia, Canada, where it's decaffeinated using the Swiss Water® Process (SWP)—a 100% chemical-free method that gently removes 99.9% of caffeine using water, while preserving the bean’s inherent flavour profile. The result is a clean, complex, and full-bodied decaf that stays true to its Colombian roots. Behind this coffee is a producer story grounded in resilience and innovation. Brothers Diego and Jhoan began their journey in Acevedo, Huila, on a 3- hectare farm their parents purchased in 1990. Over the decades, they grew from a single-varietal farm to a 16-hectare operation that embraces varietal diversity and sustainability. Beyond the cup, the brothers are equally invested in the land. They've planted over 2,000 shade trees to restore organic matter, regenerate soil health, and promote a cooler microclimate—ensuring that every step of their coffee journey is rooted in environmental
stewardship.