SPECIALITY COFFEE BEANS - NIMBUS PINK BOURBON, CALDAS, COLOMBIA, SINGLE ORIGIN DECAF

Nimbus Pink Bourbon - Decaf

Origin - Caldas, Colombia, Single Origin

Process - Water Pillow Fermentation Decaf, 1800 MASL

Taste Profile - Papaya, Blueberry compote, Sherry

Ripe coffee cherries from smallholder farms around Villamaría are delivered to La Aurora and transferred the same day to the Jamaica processing station in Chinchiná. Located at 1,300 metres above sea level, the station benefits from warmer, more stable conditions that allow for slow, controlled drying and careful processing.

Fermentation uses the Water Pillow method, developed at El Fénix. In this process, cold water is placed over sealed plastic sheeting, creating an oxygen-limited environment and maintaining a consistently cool temperature. This slower fermentation allows the natural sugars and fruit characteristics of the coffee to develop gently, preserving bright acidity while avoiding harsh or solvent-like flavours.

For this lot, the coffee was pulped and processed as an anoxic natural, before being carefully dried on raised beds with close attention to humidity and airflow. This combination of controlled fermentation and measured drying helps produce a coffee with a fuller body and clean, balanced sweetness.

Decaffeination takes place nearby at Descafecol using the sugar-cane EA method. Because the coffee travels only a short distance for decaffeination, the flavour profile developed during processing is preserved.

The result is a fruit-forward decaf with a syrupy body, structured sweetness, and a clean finish — a coffee whose character is defined by its process rather than hidden by decaffeination.