Colombia Decaf - Azahar x Covoya - Pink Bourbon

Bright, pink lemonade, nice intensity, sweet

TOP LOT

Bag Weight	70 KG BAG
Harvest Season	2025/26
Status	Spot
Lot Number	P614079-3

Alameda, CA: Out of Stock Bag(s)

Skip to the end of the images gallery

Skip to the beginning of the images gallery

About This Coffee

From our friends at Azahar:

Decaf gets a bad reputation, but in Azahar we believe it shouldn't. Our ensembles are an outstanding byproduct of the intentional and careful union of different micro lots with unique and regional-specific sensorial attributes. With each lot we strive to create a harmonious symphony of flavors that highlights the hard work and dedication of the producer and their family. This regional lot comprises the harvests of producers in regions of Tolima and Huila, from farms which range from 1,600 to 1,750 m.a.s.l. Over the last decade or so we've seen a boom in the popularity and subsequent production of this this "hybrid" variety sought after for its unique cup profile, reminiscent of Ethiopian washed coffees crossed with distinctly Colombian sensorial attributes.

The decaffeination process consists in using a solvent-based process to remove the caffeine from the coffee beans. The decaffeination agent we use is called ethyl acetate (also known as ethyl alcohol) and it is derived from a mix of acetic acid (vinegar) and a natural extract distilled from sugar cane, blackberries, beets, or sometimes grapes. We use a direct-solvent process meaning that first the beans are steamed to open their pores and are then rinsed in ethyl acetate repeatedly to remove the caffeine. Next the beans are dried but not completely, 10-12% humidity remains, and then the open bean is sealed with natural wax that in no way affects the flavor, fragrance or aroma of the coffee.

Country of Origin	Colombia
Region	Huila, Tolima
Producer Type	Small Holder Farmers
Farm Name	Various producers
Processing	Washed
Processing Description	Two-step fermentation, marquesinas & mechanical dryers
Growing Altitude	1600m - 1750m

Harvest Season	2025/26
Bag Weight	70 KG BAG
Bag Type	Grain Pro / Ecotact
Plant Species	Arabica
Variety	Pink Bourbon

History of Colombian Coffee

As with many coffee origins, it is believed that coffee was first brought to Colombia by priests, arriving, perhaps, within a decade or two after coffee first came to the Americas via the Caribbean in the first half of the 17th century. It was likely a garden crop grown for local consumption and barter for decades. Unlike other coffee regions, we have the story of a priest named Francisco Romero, who could be called the father of commercial coffee cultivation in Colombia. The folkloric tale goes that in the early 1800’s, Father Francisco, hearing confessions in the north eastern town of Salazar de la Palmas, assigned planting coffee to his parishioners as penance for their sins. The Archbishop of Colombia heard about this and ordered all priests to adopt the practice. Commercial production of coffee expanded quickly, moving into regions where the growing conditions were ideal.

Growing Coffee in Colombia

Even though it’s been 4,000 years, the soil resulting from the last major eruption of Tolima is still considered “young soil,” filled with nutrients that are no longer found at the same levels in old soil. There is a long list of elements on offer in volcanic soil that are fading or absent in other soils, such as high levels of potassium and nitrogen. Also present is something called “Boron,” which arrived from outer space a long time ago, and is important to cell walls, the creation of enzymes, and the production of flowers and fruit, meaning Boron contributes to yield. Beyond the nutrients, the structure of volcanic soil is also beneficial to coffee growing. It can soak up and hold moisture while, at the same time, facilitate good drainage so water doesn’t pool, which is not good for coffee plant roots. Coffee plants like to take a drink, then take a break. Also, volcanic soils are usually found on an incline, which also helps with drainage.