25005_AnoxicWashed & 25006_AnoxicWashedDecaf PinkBourbon_Villamaria_Colombia (UK)

% anoxic washed & decaffeinated anoxic washed
what a fascinating pair of coffees that together, demonstrate the impact of decaffeination on coffee’s flavour.

these are both a pink bourbon cultivar from villamaría, caldas, colombia, processed via raw material’s infamous anoxic washed process and then processed at their jamaica washing station.

the decaffeinated counterparts are the same cherries that went through the same anoxic washed processing, only with the additional step of decaffeination.

both coffees are roasted with the same constant power approach, using an earlier end condition for the decaf.

visually, the two coffees are distinct, yet taste these blind and you will struggle to figure out which is which…honestly!

this is why we wanted to do something a little different here with the presentation format.

these two arrive in large, unlabelled, colour-coded, squeeze top containers with 72g (4x18g) of beans in each. a sealed, black envelope holds the answer with their colour-coded artwork - but taste them both first!

both coffees are obviously then packaged in the snazzy black boxes with the multi-coloured shredded paper filler!

% retail bag
  mass_in_box = 2x72g

% what, where, who  
  post_harvest_process = anoxic washed & anoxic washed decaffeinated
  cultivar_variety = pink bourbon
  farm = villamaría
  region = caldas
  producing_country = colombia
  supplier = raw material

% flavour
  flavours = [‘?’,‘?’]  
  acidity = unknown(?.?)  
  bitterness = unknown(?.?)  
  fruitiness = unknown(?.?)

% what legal told us to include
  coffee_species = arabica
  coffee_batch = 25005 & 25006

% what raw material want you to know
Villamaría is a Colombian municipality located in the department of Caldas. Villamaría is located a few kilometres from the city of Manizales, whose urban areas are surrounded by the Chinchiná  River. Our drying station “Jamaica” is located in Chinchiná, Caldas.

For these Villamaría anoxic washed coffees, cherries are first delivered to La Aurora on the day they are harvested, then subject to the anoxic, water pillow process, where cherries are contained in a sealed environment (without oxygen) with a plastic sheet holding cold water held above the cherries for a very short time. Cherries are then taken to Jamaica for processing, where they are floated and sorted before being pulped. They are then fermented for an average of 24 hours before being dried on raised beds.

The decaf process consists of steaming the coffee, increasing its porosity and hydrolysing caffeine. Beans are then submerged in ethyl acetate until 97% of the caffeine is removed, steamed once more to lift residual traces of the compound and then dried to the original moisture content.

% whole beans
Coffee is sold as whole beans (not ground). Coffee will be fulfilled and shipped out within 1 week after ordering and not more than 4 weeks after roasting at the time of fulfilment.