From the very first sip, it’s clear that this decaf is definitely not just a “caffeine-free compromise.” The cup reveals notes of pomelo, green tea, and nougat, creating a clean and elegant profile with a subtle sweetness and a light citrus freshness. The Pink Bourbon variety gives the coffee a more pronounced aroma and pleasant complexity, while the washed processing keeps the entire flavor profile beautifully clean and balanced. Despite the removal of caffeine, the coffee retains its full body and character, so it feels light yet sufficiently distinct. The aftertaste features subtle notes of dried fruit and nougat-like sweetness, which pleasantly rounds out the entire cup.
Behind the creation of this lot is the producer Azahar Coffee and several small-scale farmers from the Huila region of Colombia. Pink Bourbon grows here at altitudes of around 1,700–2,000 meters above sea level, where the coffee trees have ideal conditions for slow ripening and the development of complex flavors. Nine small-scale producers contributed to the final lot, collectively supplying parchment coffee from various farms in the area. Each farmer brings their own terroir and experience to the final profile, giving the coffee a layered and very harmonious character. The Huila region is now known as one of the most distinctive areas for Colombian specialty coffee, and the Pink Bourbon variety is among the most interesting and sought-after varieties there.
The coffee was processed using the Sugarcane Decaf / EA method , a process that removes caffeine using natural ethyl acetate derived from sugarcane. First, the beans are steamed to open their structure so that the caffeine can be gradually removed without significantly altering the flavor profile. The coffee is then washed several times in a solution containing ethyl acetate, which binds the caffeine. After decaffeination, the beans are thoroughly cleaned, dried to the desired moisture content, and stabilized before further processing. The main advantage of this method is that the coffee retains its natural sweetness, clarity, and complexity, so the resulting cup does not taste flat or tired, as is often the case with some other decaf processes.
- Altitude: 1,700–2,000 m a.s.l.
- Producer: Azahar Coffee
- Harvest: 2025