Christmas 2025-07 - Las Flores, Pink Bourbon Thermal Shock Decaf
Country of Origin: Colombia
Variety: Pink Bourbon
Process: Thermal Shock Decaf
Altitude: 1750mASL
Last year, during our sourcing trip to Colombia we cupped with Jhoan Vergara and tasted a range of coffees from his farm, Las Flores. Fast forward to this year and we're pleased to bring you a coffee with the perfect flavour profile for Christmas.
This decaffeinated lot undergoes an extended, multi-stage fermentation: 24 hours anaerobic in cherry, 12 hours oxidation, then 36 hours anaerobic after pulping, without leachate recirculation. It includes cold-water flotation and a 50 °C thermal shock for 15 minutes, followed by 36 hours of mechanical drying.
In the cup we found flavour notes of chocolate, orange and caramel.
Original: $15.35
-70%$15.35
$4.60More Images
Christmas 2025-07 - Las Flores, Pink Bourbon Thermal Shock Decaf
Country of Origin: Colombia
Variety: Pink Bourbon
Process: Thermal Shock Decaf
Altitude: 1750mASL
Last year, during our sourcing trip to Colombia we cupped with Jhoan Vergara and tasted a range of coffees from his farm, Las Flores. Fast forward to this year and we're pleased to bring you a coffee with the perfect flavour profile for Christmas.
This decaffeinated lot undergoes an extended, multi-stage fermentation: 24 hours anaerobic in cherry, 12 hours oxidation, then 36 hours anaerobic after pulping, without leachate recirculation. It includes cold-water flotation and a 50 °C thermal shock for 15 minutes, followed by 36 hours of mechanical drying.
In the cup we found flavour notes of chocolate, orange and caramel.
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Description
Country of Origin: Colombia
Variety: Pink Bourbon
Process: Thermal Shock Decaf
Altitude: 1750mASL
Last year, during our sourcing trip to Colombia we cupped with Jhoan Vergara and tasted a range of coffees from his farm, Las Flores. Fast forward to this year and we're pleased to bring you a coffee with the perfect flavour profile for Christmas.
This decaffeinated lot undergoes an extended, multi-stage fermentation: 24 hours anaerobic in cherry, 12 hours oxidation, then 36 hours anaerobic after pulping, without leachate recirculation. It includes cold-water flotation and a 50 °C thermal shock for 15 minutes, followed by 36 hours of mechanical drying.
In the cup we found flavour notes of chocolate, orange and caramel.
