White Honey | Swiss Water® Decaf | Colombia

This Pink Bourbon decaf from El Vergel Estate showcases the delicate and elegant character that has made this variety so sought after. Through carefully managed anaerobic fermentation followed by a white honey process and Swiss Water® decaffeination, this coffee delivers a refined and balanced profile that highlights clarity, balance, and varietal expression over intensity.

Produced by Elias and Shady Bayter at El Vergel Estate in Tolima, this coffee reflects their continued focus on innovation, precision processing, and preserving the natural beauty of the Pink Bourbon variety.

Origin Details

• Region: Tolima, Colombia
• Producer: Elias & Shady Bayter
• Farm: El Vergel Estate
• Variety: Pink Bourbon
• Elevation: 1450–1600 meters
• Process: Anaerobic, White Honey Process
• Decaffeination: Swiss Water®
• Resting Time: 2–4 days

Roast Level

Light

Tasting Notes

• Floral
• White peach
• Cane sugar

A light and refreshing coffee that does not overwhelm with any single dominant flavor, instead offering balance, elegance, and a clean sweetness.

Note: Due to the anaerobic processing and Swiss Water® decaffeination, this coffee may appear darker on the exterior even when roasted lightly. Exterior color does not reflect roast development.

Process Overview

Ripe Pink Bourbon cherries are selectively harvested and undergo a 36 hour pre fermentation before entering a 120 hour sealed anaerobic fermentation. This stage develops sweetness and complexity while preserving the delicate floral characteristics that define this variety.

Following fermentation, the coffee is processed using the white honey method, where some of the mucilage is intentionally retained during drying to enhance sweetness and body while maintaining clarity and balance.

Advanced Process

1. Selective harvest of fully ripe Pink Bourbon cherries
2. 36 hour controlled pre fermentation
3. 120 hour sealed anaerobic fermentation
4. White honey processing with controlled mucilage retention
5. Careful drying and stabilization
6. Swiss Water® decaffeination

Swiss Water® Decaf Explained

Swiss Water® decaffeination removes caffeine using only water, temperature, and time. Green coffee is immersed in Green Coffee Extract, which allows caffeine to migrate out while preserving the coffee’s natural sugars and aromatics.

Once caffeine is removed, the coffee is dried and stabilized to preserve its clean and delicate profile. This method is valued for maintaining the clarity and balance that make coffees like Pink Bourbon shine.

Why We Love This Coffee

• Elegant Pink Bourbon variety known for floral complexity
• White honey process enhances sweetness without heaviness
• Swiss Water® Decaf preserves clarity and balance
• Light, refreshing profile with layered but subtle complexity

Sip more, jitter less.