PINK BOURBON THERMAL SHOCK - SUGARCANE EA DECAF - COLOMBIA

FREQUENT
SAN DIEGO, CALIFORNIA

PINK BOURBON — THERMAL SHOCK

PINK GRAPEFRUIT
ORANGE SHERBET
STRAWBERRY
GUAVA

ORIGIN: COLOMBIA
REGION: HUILA
PRODUCERS: JHOAN VERGARA & ADRIAN LASSO
PROCESSING SITE: BENEFICIO PEÑAS BLANCAS
VARIETY: PINK BOURBON
PROCESS: WASHED ANAEROBIC, THERMAL SHOCK
DECAF: SUGARCANE EA
ALTITUDE: 1,700 - 1,900 MASL

ROAST DATE: AUGUST 2, 2026

FROM THE ROASTER

BACK BY POPULAR DEMAND. A VIBRANT PINK BOURBON DECAF FROM JHOAN VERGARA AND ADRIAN LASSO AT BENEFICIO PEÑAS BLANCAS IN HUILA. A ROUGHLY 60-HOUR WASHED ANAEROBIC FERMENTATION AND A RAPID HOT-AND-COLD THERMAL SHOCK LOCK IN ITS TROPICAL SPARKLE, WITH A GENTLE SUGARCANE (EA) DECAFFEINATION.