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COLOMBIA - SUGAR CANE DECAF , NESTOR LASSO

COLOMBIA - SUGAR CANE DECAF , NESTOR LASSO

Regular price R 380.00 ZAR
Regular price Sale price R 380.00 ZAR
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COLOMBIA - SUGAR CANE DECAF
REGION: HUILA
PRODUCER: NESTOR LASSO
FARM: EL DIVISO

PROCESSING: 32HR AEROBIC & 60HR ANAEROBIC, SUGAR CANE DECAF
NOTES:  ORANGE MARMALADE, GREEN, RED & PINK APPLES, BOUDOIR BISCUITS, CHERRY, CARDAMOM

VARIETY : PINK BOURBON
ALTITUDE 1780 M.A.S.L  
GREEN SCORE : 86

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.

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