Pink Bourbon | Thermal Shock | Sugarcane EA Decaf | Colombia

Back by popular demand!

Our last Pink Bourbon decaf was one of the most popular decaf coffees we’ve released. So when another lot from the same producers became available, we couldn’t pass it up. The key difference: this one is decaffeinated using the Sugarcane (EA) method instead of Swiss Water®.

From Huila, Colombia, comes this extraordinary single-origin and single-varietal decaf coffee that showcases the craft of producers Adrian Lasso and Jhoan Vergara at Beneficio Peñas Blancas. The cherries undergo a carefully controlled washed anaerobic fermentation lasting around 60 hours. After fermentation, the coffee is rapidly quenched with alternating hot and cold water, a technique that helps fixate the aromatic compounds developed during fermentation. The coffee is then precision-dried under carefully controlled conditions before decaffeination.

The caffeine is gently removed using the Sugarcane (EA) process, a natural solvent method derived from sugarcane that preserves the coffee’s vibrant character and delicate aromatics.

The result is a unique decaf coffee that tastes alive, bursting with notes of pink grapefruit, orange sherbet, strawberry, and guava. Sweet, silky, and layered, it carries a tropical sparkle and an elegant finish that lingers long after the cup is gone.

Origin Details

• Region: Huila, Colombia (1700-1900 masl)
• Producers: Jhoan Vergara and Adrian Lasso
• Processing Site: Beneficio Peñas Blancas
• Variety: Pink Bourbon
• Process: Washed Anaerobic / Thermal Shock
• Decaffeination: Sugarcane EA
  
• Roast Level: Light

Flavor Notes

• Pink Grapefruit
• Orange Sherbet
• Strawberry
• Guava

Why You’ll Love It

• Wild and fun taste, unique profile.
• Thermal shock processing captures fruit-forward brightness and balanced sweetness.
• A vibrant, tropical expression of Colombian Pink Bourbon.

How to Brew

Grind fresh just before brewing. This coffee shines in pour-over (V60) or immersion methods like the French Press or AeroPress. Use slightly hotter water, around 96 °C / 205 °F, to draw out its citrus and guava sweetness. Adjust extraction to taste: a longer brew highlights berry jam, while a faster draw reveals brighter citrus and tropical notes.

For more on how decaf behaves during brewing, read our guide: Why Decaf Coffee Brews Differently.

About the Process

The Sugarcane (EA) process removes caffeine using high mountain spring water and naturally derived ethyl acetate sourced from sugarcane. Because EA naturally occurs in coffee and fruit, the process avoids synthetic chemicals and harsh conditions. The gentle water-EA extraction preserves the bean’s structure and flavor, allowing the coffee’s tropical and citrus notes to remain vibrant in the cup.

Note: Due to decaffeination, this coffee may appear darker on the exterior even when roasted lightly. Exterior color does not always reflect roast development.

Resting Time: 2-4 days