From the fertile slopes of Huila, Colombia, this extraordinary single-origin decaf coffee showcases the craft of producers Jhoan Vergara and Néstor Lasso at Beneficio Peñas Blancas. The cherries undergo a meticulous thermal shock-washed anaerobic process, a technique that uses controlled temperature shifts to lock in fruit esters and bright aromatics before decaffeination. The caffeine is then gently removed through the Swiss Water® Process; pure water, temperature, and time, preserving every note of this Pink Bourbon’s complex profile.
The result is a unique decaf coffee that tastes alive, bursting with notes of pink grapefruit, strawberry, guava, and lemongrass. 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 Néstor Lasso
- Variety: Pink Bourbon
- Process: Thermal Shock / Washed Anaerobic + Swiss Water® Decaffeination
Flavor Notes
- Pink Grapefruit
- Strawberry
- Guava
- Lemongrass
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 more lemongrass and sparkle.
For more on how decaf behaves during brewing, read our guide: Why Decaf Coffee Brews Differently.
About the Process
The Swiss Water® Process removes caffeine using only clean water, time, and filtration. No chemicals, no shortcuts. It protects the flavor molecules that give Pink Bourbon its distinct tropical clarity, leaving behind a cup that feels indulgent yet calm.
