dialectcoffee
25005_Washed_PinkBourbon_Villamaria_Colombia (UK)
25005_Washed_PinkBourbon_Villamaria_Colombia (UK)
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% anoxic washed & decaffeinated anoxic washed
a fascinating pair of coffees that 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 at their jamaica washing station. the decaffeinated version is the same coffee, only decaffeinated.
visually, the two coffees are distinct, yet taste these blind and you will struggle to figure out which is which!
% retail bag
mass_in_bag = 200g
% what, where, who
post_harvest_process = anoxic washed
cultivar_variety = pink bourbon
farm = villamaría
region = caldas
producing_country = colombia
supplier = raw material
% flavour
flavours = [‘blackberry’ , ‘parma violet’]
acidity = moderate-to-high(+0.5)
bitterness = moderate(0.0)
fruitiness = moderate-to-high(+0.5)
% what legal told us to include
coffee_species = arabica
coffee_batch = 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.
% 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.


