COLOMBIA - SUGAR CANE DECAF , NESTOR LASSO

Pink Bourbon Washed DECAF Process

Step 1:

• Floating, selection of only the ripe cherries
• 32-hour oxidation at an average room temperature of 25°C
• Anaerobic fermentation in bags or containers for 60 hours at an average temperature ranging between 18 and 16°C
• Coffee is transferred to pulping tanks or hoppers carrying out 18-hour oxidation while collecting the leachate/mossto.

Step 2: Pulping

Step 3:

• Mucilage oxidation for 32 hours, adding leachate.
• Thermal shock is performed by adding water at 60°C and then washing it off with water at 12°C.
• Coffee is washed while leaving some mucilage on.

Step 4: Drying in canopies or machines at a maximum temperature ranging between 30°C to 36°C for 8 to 12 days to reach 11% humidity

Step 5: The coffee is sent to Descafecol for the EA (Sugar cane process) decaffeination process.