This lot from the Colombian farm El Diviso debunks all myths about decaffeinated coffees. If you are looking for playfulness and unexpected complexity in your cup, this coffee will delight you with its pleasant higher acidity and unusual combination of flavors. The flavor profile is reminiscent of raspberry lipo (or pez candies) and the sweetness of gummy bears, complemented by a fresh hint of tropical fruit. The whole experience is rounded off by a delicate and creamy aftertaste of milk chocolate. It is a coffee with a clear character and high purity.
Behind this success is visionary farmer Nestor Lasso, who is constantly pushing the boundaries of coffee processing on his farm in the renowned Huila region. The rare Pink Bourbon variety ripens here at an altitude of between 1,750 and 1,850 meters above sea level, which gives the beans their typical density and flavor intensity. This fresh harvest from the fall of 2025 is the result of Nestor's precise approach to cultivation, focusing on the microclimate of the mountain and the specific needs of this pinkish coffee variety.
The processing combines modern anaerobic fermentationwith the classic washed method, which is a very unique process for decaffeinated coffees. The anaerobic phase in closed tanks helps to develop intense fruity notes, while washing ensures the resulting elegance and sparkle in the cup. The coffee has been roasted specifically for filter preparation so that even without caffeine, it offers a full-bodied and rich flavor profile that will satisfy even the most discerning coffee enthusiasts. It is proof that precise farming techniques can create a masterpiece in any category.