Cupping Score - 86.0
Processing method - Experimental
Varietal - Pink Bourbon
Main flavour notes - Papaya | Blueberry Compote | Sherry
 
Ripe cherry from smallholder farms around Villamaría is delivered to La Aurora and moved the same day to Jamaica in Chinchiná. The station sits lower at 1,300 MASL, where warmer, steadier air allows slow, controlled drying and tight process control.
Fermentation follows the Water Pillow method developed at El Fénix. Cold water is poured over sealed plastic sheeting to exclude oxygen and hold the coffee at a low, stable temperature. Lower temperature slows the microbes; the longer, calmer fermentation keeps acids intact, builds fruit precursors, and avoids harsh, solventy notes. This lot was pulped and finished as an anoxic washed, then dried on raised beds with careful attention to humidity and airflow. That combination - oxygen-limited, cool fermentation plus measured drying - drives a heavier body and clean, composed sweetness in the cup.
Decaffeination is completed nearby at Descafecol using sugar-cane EA. The short transfer helps preserve the profile set at Jamaica. Expect a confident, fruit-led decaf with a syrupy feel and tidy structure, shaped first by process rather than masked by decaf.